Salmon Chowder

==Description==
Salmon Chowder from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe—US government resource in the public domain
* Serves: 6
== Ingredients ==
* 1 lb salmon fillets, boneless and skinless
* 1 cup onion, chopped
* 1 cup potato, diced
* ¼ cup celery, chopped
* 1 tablespoon oil
* 2 tablespoons water
* 2 tablespoons flour
* ¼ teaspoon pepper
* ¼ teaspoon dried dill
* 1 can (8 oz) stewed tomatoes
* 2 cans (13 oz each) evaporated skim milk
* ½ cup part-skim mozzarella cheese, grated
* 2 tablespoons fresh parsley, chopped
== Directions ==
# Cut salmon into 1-inch chucks and set aside.
# In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes.
# Add water and continue to cook until potatoes are tender.
# Blend in flour, pepper, dill, milk and salmon.
# Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
# Stir in cheese and parsley.
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Category:Salmon Recipes
Category:Chowder Recipes
Category:Onion Recipes
Category:Potato Recipes
Category:Tomato Recipes
Category:Mozzarella Recipes
Category:Evaporated milk Recipes