You are here

Salmon Chowder

Quickandeasymenu's picture
Ingredients
  Canned pink salmon 16 Ounce (1 Can)
  Finely chopped onion 1 Tablespoon
  Margarine/Butter 2 Tablespoon
  Condensed cheddar cheese soup 10 3⁄4 Ounce (1 Can)
  Reconstituted nonfat dry milk 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Snipped parsley 1 Tablespoon
Directions

Drain salmon, reserving liquid; remove skin and bones, then flake.
Cook onion in margarine till tender but not brown.
Add soup; gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley, and dash pepper.
Cover and simmer 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Salmon

Rate It

Your rating: None
3.991175
Average: 4 (17 votes)