Why recepie famous for?
You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. —Pat Waymire, Yellow
Ingredients
2 cups cauliflowerets
1 tablespoon water
2 tablespoons butter
2 celery ribs, thinly sliced
8 green onions, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dill weed
4 cups 2% milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
Instructions
In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve
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