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Salmon Chowder

1 bay leaf
2 carrots
5 stalks celery
1 large onion
1/2 tsp. pepper


Cover with cold water. Simmer 1 hour, strain.


1 lb. potatoes
1/2 lb. onion
3/4 head celery, chopped fine
1 green pepper
3/4 lb. minced Salmon
2 quart milk
2 quart Fish Stock
1/2 lb. butter
1 3/4 cups flour
1/2 tsp. pepper
Season pepper
1/4 tsp. garlic powder
1 tsp. parsley flakes
Pinch of thyme & mace
Pinch of bay leaf powder


Saute chopped vegetables in butter. Add flour and stir. Add milk slowly. Add stock. Bring to just under a boil. If too thick add more stock. Next add Salmon; simmer. Last add seasoning to taste.


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