Thursday, October 15, 2009

New England Salmon Chowder


From the Taste of Home Cookbook:

1-1/2 cups sliced onions
4 tbsp butter, divided
1-1/2 cups water
3 medium potatoes, peeled and diced
1-1/4 tsp salt
1/2 tsp pepper
2 tbsp all-purpose flour
1-1/4 cups milk
1 can (12 oz) evaporated milk
1 lb salmon, cut into chunks

1) In a large saucepan, saute onions in 2 tbsp butter. Add the water, potatoes, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.

2) Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add salmon and the remaining butter; bring to boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.

2 comments:

The Brooks said...

Oh, that's what it's supposed to look like : )

Jonathan and Heidi Spruill said...

I made my potato soup last night and added left over salmon (I didn't have all the stuff to make this soup), and it turned out so good. It made my night! Thanks :)