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Full Online Book HomeLearning KitchenSoups - Seafood - Smoked Salmon Chowder
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Soups - Seafood -  Smoked Salmon Chowder Post by :Hilton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :629

Click below to download : Soups - Seafood - Smoked Salmon Chowder (Format : PDF)

Soups - Seafood - Smoked Salmon Chowder

1/4 cup butter or margarine
1 large onion, chopped
1 cup celery, chopped (include some tops)
3 to 4 medium size thin skin potatoes (4 cups cubed)
1/4 cup chopped parsley
1/2 tsp. salt (optional)
1 qt. chicken broth (chicken bouillon and water and some canned broth)
1 qt. milk
2 to 3 Tbsp. cornstarch
1/4 cup water
pepper to taste


Use approximately 1 1/2 to 2 cups flaked smoked salmon, cooked; shrimp, crab, mushroom or any mixture.

In 8 to 10 quart kettle melt butter, add onions and celery. Cook until onion is limp. Add potatoes, parsley, pepper and broth. Cover and cook until potatoes are tender. Stir in the milk and cook covered until thoroughly hot but not boiling. Add smoked salmon. Put the skin in for flavor, but discard it before
serving. Let simmer 1/2 hour or turn off heat and let sit a couple of hours so flavors blend. Reheat slowly. Blend cornstarch and water. Add to soup, continue cooking until thickened.


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