Salmon Chowder

2 cans Crown Prince Natural Skinless & Boneless Pink Salmon, drained and chunked
2 cups water
2 cups diced red potatoes
1 1/2 cups frozen mixed vegetables
1 large onion, chopped
1/2 teaspoon celery seed
6 plum tomatoes, seeded and chopped
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
salt and black pepper to taste
2 cups 2% low fat milk

In a large pot, combine the water, potatoes, vegetables, onions and celery seed. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes and simmer 5 minutes longer.

Melt the butter in a large frying pan. Stir in the flour, salt and pepper until smooth. Gradually add milk and bring to a boil. Cook for 2 minutes or until thickened. Add to the vegetable mixture and stir in salmon. Serves 6.

Print Recipe   Share on Facebook