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Hearty Cheese and Salmon Chowder

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By Diana Rattray, About.com

Cheese and Salmon Chowder

Salmon Chowder

Diana Rattray
Serve this thick and hearty salmon chowder with crackers or crusty rolls and a tossed salad.

Ingredients:

  • 2 tablespoons butter
  • 1/2 cup celery
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 2 cups diced cooked potatoes
  • 1 to 1 1/2 cups frozen peas, cooked
  • 1 can (16 ounces) salmon boned, drained, and flaked
  • 2 cups shredded Cheddar cheese

Preparation:

In a large saucepan over low heat, melt butter; add celery and sauté until tender. Add flour; stir until smooth and bubbly. Remove from heat. Stir in milk gradually. Bring to a boil, stirring constantly. Boil, stirring, for 1 minute. Stir in potatoes, peas, and salmon. Heat through then stir in cheese just until melted.
Makes about 2 quarts of chowder.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Really glad I made it!March 06, 2008By KristenLB
"This chowder is delicious! The only thing I added was 2 Tablespoons of Old Bay Seasoning to give it a little more zest. Gets thicker and better as leftover!"

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