Go to: Just Salmon Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Potato Salmon Chowder

6 medium potatoes
1 cup sliced carrots
3 cups water
1 Tbsp. salt
1 (10 oz.) package frozen peas
1/3 cup oleo
1/3 cup chopped onion
1 cup diced celery
5 cups milk
1/4 cup flour
1 lb. can Salmon
1/2 tsp. Worcestershire sauce

Peel and cube (1/2 inch) potatoes (4 cups). Boil with carrots in salted water until tender. Add peas. Bring to a boil. Cook 1 minute. Remove from heat. Do not drain.

Saute chopped onion and celery in melted oleo. Add flour, stir until smooth. Cook 1 minute and add 2 1/2 cups milk, stirring until it boils and thickens. Remove skin and bones from Salmon. Flake and add along with sauce; add 2 1/2 cups milk. Heat thoroughly. Serve at once.

Makes 3 quarts

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.