| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Soups, Seafood |
1 |
Recipe |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 1 |
c |
Diced potatoes |
| 1/4 |
ts |
White pepper |
| 1 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Dillweed |
| 2 |
tb |
Flour |
| 1/8 |
oz |
Can stewed tomatoes |
| 3 |
c |
Milk |
| 7 3/4 |
oz |
Canned salmon |
| 2 |
tb |
Parsley |
| 1 |
c |
Grated monterey jack cheese |
INSTRUCTIONS
Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough
water to cover Simmer until potatoes are tender. Melt remaining 2
tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux
and evaporated milk to potatoes. Heat until thickened over medium heat
stirring constantly. Add seasonings, salmon and tomatoes. Heat until
steamy. Do not boil. Add cheese just before serving.
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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