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Northwest Salmon Chowder

Ingredients

• 1 tablespoon butter
• 2 cups assorted frozen vegetables
• 2 tablespoons seeded and finely chopped jalapeno peppers (optional)
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup half-and-half or light cream
• 2 cups frozen hash brown potatoes with onions and peppers, thawed
• 12 to 14 ounces cooked, skinned salmon, flaked.
• Or 14.5-ounce can salmon, drained, flaked, and cartilage removed
• 1/4 cup snipped parsley
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. In a saucepan heat butter over medium heat until melted.
2. Add frozen vegetables and chile peppers and cook for 3 to 5 minutes.
3. Stir in flour.
4. Gradually stir in milk and half-and-half.
5. Cook and stir until slightly thickened and bubbly.
6. Cook and stir for 1 minute.
7. Stir in remaining ingredients and heat through.

Attribution