Potato/Salmon Chowder

Name: Potato/Salmon Chowder
Yield: Makes 3 quarts or 12 generous servings
Ingredients: 6 medium potatoes, peeled and cut in ½″ cubes (4 c.); 1 c. sliced carrots; 1 tblsp. salt; 3 c. water; ½ tsp. Worcestershire sauce; ⅓ c. chopped onion; ⅓ c. butter or regular margarine; 1 (10 oz.) pkg. frozen peas; 1 c. thinly sliced celery; 1 (1 lb.) can salmon; 5 c. milk; ¼ c. flour

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.

Pescatarian
Soup

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