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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When you live near some of the best salmon fishing in the world, you're always searching for imaginative ways to serve it, explains Mary Lou Pearce of Victoria, British Columbia. I came up with this creamy chowder that uses salmon in place of shellfish. We love it. Ingredients:
2 cups cubed peeled potatoes |
1-1/2 cups frozen mixed vegetables |
1 large onion, chopped |
1/2 teaspoon celery seed |
2 cups water |
6 plum tomatoes, peeled, seeded and chopped |
3 tablespoons butter |
3 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash pepper |
2 cups milk |
2 cups cubed cooked salmon |
Directions:
1. In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer.
2. In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through. Yield: 8 servings.
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