Potato Salmon Chowder Recipe

Name: Potato Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. cubed potatoes; 1 c. sliced carrots; 1 tsp. salt; 3 c. water; 1 (10 oz.) frozen peas; 1/3 c. oleo; 1/3 c. chopped onion; 1/4 c. flour; 5 c. milk; 1 (1 lb.) can salmon; 1 c. sliced celery; 1/2 tsp. Worcestershire sauce

Servings: persons

4 c. cubed potatoes
1 c. sliced carrots
1 tsp. salt
3 c. water
1 (10 oz.) frozen peas
1/3 c. oleo
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 (1 lb.) can salmon
1 c. sliced celery
1/2 tsp. Worcestershire sauce

1
Cook potatoes and carrots in salted water until tender.
2
Add frozen peas.
3
Bring to boil and cook 1 minute.
4
Remove from heat, cut do not drain.
5
Cook onion in butter until lightly browned. Add flour and stir until smooth.
6
Cook 1 minute.
7
Add half the milk, stirring constantly.
8
Cook over low heat until sauce boils and thickens.
9
Flake salmon.
10
Add with the liquid to the vegetables.
11
Add hot sauce, celery and Worcestershire sauce and rest of milk to vegetables and salmon.
12
Serve hot.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 c. cubed potatoes, 1 c. sliced carrots, 1 tsp. salt, 3 c. water, and more.

Yes, Potato Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Salmon Chowder

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