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CHOWDERS


SALMON CHOWDER

1 pint canned salmon
¼ cup chopped onion
¼ cup chopped celery
¼ cup melted butter
1 cup raw potato (diced)
2 tbsp. flour
4 cups of milk
1 ½ tsp. Salt
1 cup tomato juice

Drain salmon and flake. Reserve liquid. In a pot, cook onion and celery in butter until tender. Blend in flour.
Add milk and potatoes. Cook until potatoes are tender. In a separate pot, combine tomato juice and salt.
Cook until heated. Add to milk mixture. Blend in salmon and liquid. Cook until hot.

SALMON CHOWDER

3-4 potatoes, cubed
1 large onion, chopped
1-2 cups chopped celery
¾ cup margarine, divided ( ½ and ¼ )
1-2 lbs. fresh salmon, cubed
2 - 8 ozs. Cans of mixed vegetables or 1 large bag of frozen mixed vegetables
1 - 8 oz. Can tomato sauce or 1 can of whole tomatoes cut up
1 - 16 oz. Jar of medium Picante sauce
3 cups heated milk

Just cover potatoes with water and boil under tender. Meanwhile saute onions and celery in ½ cup
margarine until tend. Drain off half of water from potatoes, now add celery and onions to potatoes.
Saute salmon in remaining ¼ cup margarine. Add salmon, tomato sauce, canned vegetables
(if using frozen vegetables, cook according to package before adding), picante sauce.
Simmer 20 minutes. Add heated milk and simmer 20 minutes more - serve. Serves 8 to 10.

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