Potato/Salmon Chowder

Preparation info
  • Makes 3 quarts or

    12

    generous servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A hearty meal-in-a-bowl—serve with cabbage salad and crackers

Ingredients

  • 6 medium potatoes, peeled and cut in ½″ cubes (4 c.)
  • 1 c. sliced carrots
  • 1 tblsp.

Method

  • Cook the potatoes and carrots in salted water in covered pan until just tender.
  • Add frozen peas. Bring to boil. Cook 1 minute.
  • Remove from heat. Do not drain.
  • Melt butter in a skillet. Add onion and cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add half the milk, stirring constantly. Cook over low heat until sauce bo