Salmon Chowder Recipe
Ingredients
| 1 16-ounce can pink salmon | ||
| Onion | 1 Tablespoon, finley chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 1 10 3/4-ounce can condensed Cheddar cheese soup | ||
| 1/4 cup reconstituted nonfat dry milk | ||
| 1 16-ounce can tomatoes, cut up | ||
| 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.
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.
Chef
