Makes:
5 (1 2/3 cups) servings
Total Time:
40 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- 2 tablespoons margarine or butter
- 2 medium leeks, sliced
- 2 cups frozen southern-style hash brown potatoes
- 2 cups frozen corn
- 1 cup water
- 3 cups milk
- 1/4 cup all-purpose flour
- 1 can (14 1/2 oz.) salmon, drained, bones and skin removed, flaked
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- Chopped fresh parsley, if desired
make it
Melt margarine in large saucepan over medium heat. Add leeks; cook and stir 5 to 7 min. or until crisp-tender. Add potatoes, corn and water; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 7 min. or until tender, stirring occasionally.
In small bowl, combine milk and flour; blend until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
Add salmon, salt, pepper, and Worcestershire sauce; mix well. Cook until thoroughly heated. Sprinkle each serving with parsley.
Notes
