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Smoked Salmon Chowder

This recipe comes from the can of Skipanon™ brand smoked salmon from Warrenton, OR. Add cream cheese and tomato to make the style served at the Bandon Fish Market.


 2 each potatoes, grated
 1/4 cup onion, minced
 2 Tablespoons butter
 3 Tablespoons flour
 3 cups milk
 1 can smoked salmon
 salt, to taste
 pepper, to taste


Sauté onions in a small amount of oil. Melt Butter and stir in flour, add milk and stir until thickened. Add potatoes with just enough water to cover them. Add smoked salmon. Cook until potatoes are soft and salmon is completely heated. Add salt and pepper to taste.

For a richer flavor cook the potatoes in a small amount of chicken stock instead of water.

Serves: ?
Potatoes Onions Milk Fish Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.