Dilled Salmon Mushroom Chowder
Makes 6 servings
|2||large green onions, sliced|
|3||tablespoons all-purpose flour|
|2||cups Fish Stock or canned chicken broth|
|2||medium red potatoes, peeled and diced|
|8||ounces fresh mushrooms, sliced|
|1||cup frozen corn|
|1||teaspoon dried dill weed|
|3/4||pound salmon fillets,* skinned, boned and cut into 1/2-inch pieces|
|Dash black pepper|
*Or, substitute 1 can (14-3/4 ounces) red salmon for salmon fillets. Drain canned salmon. Break fish into chunks; discard skin and large bones.
- Melt butter in large saucepan over medium heat. Cook and stir onions and flour about 5 minutes or until light golden brown. Add Fish Stock and potatoes; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes or until potatoes are almost tender.
- Stir in mushrooms, corn and dill weed. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes.
- Stir milk, salmon, salt and pepper into vegetable mixture. Cook and stir over medium heat until bubbly and fish is opaque and flakes easily when tested with fork. Garnish, if desired.
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