2 cans of salmon or clams, drain and
save liquid
4 carrots, diced
3 stalks celery, diced
3 c. diced potatoes
1/2 tsp. thyme
1 bay leaf
1/2 c. butter
2/3 c. onion
4 tbsp. flour
1 tsp. salt
4 c. milk
2 c. shredded cheese, sharp
Melt butter, saute onions, stir in flour until golden brown. Remove from heat and stir in liquid. Add celery, potatoes, carrots and add just enough water to cover vegetables. Cook until tender. Then add milk and cheese, salmon or clams. Warm (do not boil as milk a will curdle), sprinkle with paprika and serve.
SALMON CHOWDER
5 slices bacon
1 tbsp. bacon drippings
3/4 c. chopped onion
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can salmon; remove skin &
bones, drain, reserve liquid
2 med.-sized raw potatoes, cubed
2 c. milk
1. In breakfast skillet, fry bacon over medium-low heat until crisp. Drain on paper toweling. Reserve bacon drippings. Crumble bacon.
2. In skillet, combine bacon drippings and onion. Saute over medium-low heat until golden brown, about 5 minutes.
3. Combine flour, salt and pepper. Add to onion mixture, stir. Measure salmon liquid, add water to make 3 cups. Gradually add to onion mixture over medium heat.
4. Transfer onion-liquid mixture to 3-quart saucepan. Add potatoes; bring mixture to a boil over medium heat. Cover, reduce heat to low and simmer for 20 minutes or until potatoes are tender. Stir occasionally.
5. Add salmon, milk and crumbled bacon. Heat over low heat until heated thoroughly, about 8 minutes. Stir occasionally.
Makes 6 servings. NOTE: One or two 16 ounce cans of potatoes can be substituted for the raw potatoes, eliminating approximately 20 minutes of preparation.
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