Salmon 'N Vegetable Chowder Recipe
Ingredients
| Potatoes | 1 Cup (16 tbs), peeled | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Water | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Milk | 2 | |
| Green Giant - 9-ounce, package | ||
| Broccoli, Cauliflower and Carrots Frozen in Butter Sauce, thawed | ||
| Salmon - 6 1/2- ounce can, drained, chunked | ||
| Chopped fresh dill weed | ||
Directions
MAKING
1. In 2-quart microwave-safe casserole add potatoes, onion and water.
2. Cover and cook on microwave on HIGH for 4 to 6 minutes stirring once halfway until potatoes are cooked.
3. In small bowl mix flour, salt and white pepper until blended.
4. Stir in milk gently.
5. Add milk mixture into potato mixture.
6. Add the vegetable mixture and combine.
7. Cover and microwave on HIGH for 7 to 9 minutes stirring twice during cooking until crisp-tender.
8. Add salmon.
9. Microwave on HIGH for 1 minute until thoroughly heated.
SERVING
10. Garnish with dill weed.
1. In 2-quart microwave-safe casserole add potatoes, onion and water.
2. Cover and cook on microwave on HIGH for 4 to 6 minutes stirring once halfway until potatoes are cooked.
3. In small bowl mix flour, salt and white pepper until blended.
4. Stir in milk gently.
5. Add milk mixture into potato mixture.
6. Add the vegetable mixture and combine.
7. Cover and microwave on HIGH for 7 to 9 minutes stirring twice during cooking until crisp-tender.
8. Add salmon.
9. Microwave on HIGH for 1 minute until thoroughly heated.
SERVING
10. Garnish with dill weed.
Chef
