Salmon Cheddar Chowder

This quick, easy and creamy salmon cheddar chowder is especially good with smoked salmon.

Recipe Ingredients:

1 (16-ounce) can diced tomatoes
1 1/2 cups carrot slices
1 1/2 cups diced potatoes
1/3 cup chopped onion
3 tablespoons butter
2 tablespoons chopped green pepper
1 (16-ounce) can pink salmon, drained
3 cups milk
1 (10.75-ounce) can condensed cream of celery soup
2 cups shredded Wisconsin Sharp
Cheddar cheese

Cooking Directions:

1. In a 2 quart saucepan, combine tomatoes (with liquid), carrots, potatoes, onion, butter and green pepper. Cover and simmer for 30 minutes, or until vegetables are tender.
2. Meanwhile, remove skin and bones from salmon; break into chunks. In a 3 quart saucepan, gradually combine milk and soup; stir in salmon. Heat over low heat, stirring occasionally.
3. Slowly add vegetable mixture to salmon-milk mixture.
4. Gradually add cheese, stirring constantly, until melted. Serve immediately.

Makes 10 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.