Salmon Chowder

Salmon Chowder


2 cans pink salmon flaked (remove all skin and bones)

2 cups frozen corn

1 jalapeno pepper finely chopped

2 red peppers fine chopped

1 onion finely chopped

4 medium-sized potatoes cubed into bite sized pieces and par boiled for 5 minutes (bring potatoes to the boil in a pot of water and let simmer for 5 minutes or until a fork can pierce the potatoes. Drain.)

2 tablespoons of oil or butter

2 tablespoons flour

5 cups milk

2 tablespoons fresh lemon juice

2 tablespoons fresh chopped parsely

Salt and black pepper

How to do it

1. In a large pot, heat the oil/butter and saute the onion, peppers and jalapeno pepper until soft and the onions are translucent.

2. Stir the flour into the vegetables and then the milk. Cook and stir for a few minutes until it starts thickening slightly.

3. Add the par boiled potatoes, salmon, parsley, lemon juice, salt and pepper and cook it through until hot. If it’s too thick, you can add a little parev chicken stock till you get the desired consistency.

Serves about 6.


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