Golden Salmon Chowder
Prep Time N/A
Cook Time N/A
Serves N/A
Difficulty N/A
Ingredients
- 1 tbsp (15 mL) Vegetable Oil
- 1 onion, sliced
- 1 clove garlic, minced
- 1/2 cup (125 mL) diced green pepper
- 1 tsp (5 mL) celery salt
- 1/2 tsp (2 mL) each dried thyme and salt
- 2 tbsp (30 mL) Robin Hood® All-Purpose Flour
- 4 cups (1 L) water
- 3 cups (750 mL) sliced carrots
- 1 can (354 mL) Carnation® Evaporated Milk
- 2 cans (7.5 oz / 213 g each) sockeye salmon, broken into small chunks
Directions
Step 1:
Heat oil in large saucepan over medium-high heat. Sauté onion, garlic, green pepper, celery salt, thyme and salt 2 minutes or until softened.
Step 2:
Stir in flour until combined. Stir in water and carrots.
Step 3:
Bring to a boil. Reduce heat and simmer 15 minutes or until carrots are tender.
Step 4:
Gradually stir in evaporated milk and salmon. Simmer another 5 minutes or until heated through, taking care not to boil.