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Easy Salmon Chowder

Kraft Memeber Recipe
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Makes: 5 (1 2/3 cups) servings Total Time: 40 min
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
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