Advertisement
Salmon Chowder
6
servings- Difficulty
Easy
Published 1966
Ingredients
¼ cup ⅓ cup ⅓ cup
Method
Melt the butter in a saucepan. Sauté the onion, green pepper and celery in it until lightly browned. Add flour, salt and pepper, mixing to a smooth paste. Cook over medium heat for about one minute.
Remove from heat and add half of the milk, stirring until blended. Return to heat and stir constantly until mixture begins to thicken.
A
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe