Chinook Salmon Chowder 1/4 lb. butter
1 large onion, diced
1 1/2 cups diced celery
1/2 cup flour
1/2 gallon milk
8 (7 3/4 oz.) cans Chinook Salmon
4 cups cooked potatoes, diced
2 large plastic bags mixed vegetables
1 tsp. dill weed
1 Tbsp. salt
Saute the onion and celery in the butter until onion is tender. Stir in the flour off the heat. Slowly add the milk, stirring. Remove the skin and any bones from the Salmon and add along with potatoes, mixed vegetables, dill, and salt. At this point the chowder may be frozen.
Chinook Salmon Chowder printer friendly version located here. (Just the recipe. Nothing else.)
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