|Green beans||1⁄2 Pound|
|Peeled cubed potato||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Minced tarragon||1 Tablespoon|
|Chicken flavored bouillon granules||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Salmon fillets||1 Pound, cut into 3/4-inch pieces|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Skim milk||2 Cup (32 tbs), divided|
|Grated lemon rind||1 Teaspoon|
Wash green beans; trim ends, and remove strings.
Cut beans into 3/4-inch pieces.
Combine beans and next 8 ingredients in a Dutch oven.
Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes.
Add salmon; cover and cook an additional 5 minutes.
Combine flour and 1/2 cup milk in a small bowl, stirring with a wire whisk until smooth.
Gradually add flour mixture and remaining 1 1/2 cups milk to salmon mixture.
Cook, stirring constantly, 15 minutes or until mixture is slightly thickened.
Remove mixture from heat, and stir in grated lemon rind.
Ladle chowder into individual bowls.