Salmon Cheddar Chowder
This quick, easy and creamy salmon cheddar chowder is especially good with smoked salmon.
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
- 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.
- 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.
- Slowly add vegetable mixture to salmon-milk mixture.
- Gradually add cheese, stirring constantly, until melted. Serve immediately.
Makes 10 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.