STEPFAMILY ASSOCIATION

Salmon Chowder
Serves 4

Ingredients
2 cups frozen vegetables (such as broccoli, sweet peppers, and/or corn)
2 tablespoons minced, seeded fresh jalape?o chile pepper (see Note, page 74), optional
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
2 cups milk
1 cup half-and-half or light cream
2 cups frozen loose-pack hash brown potatoes with onions and peppers, thawed
1 15-ounce can salmon, drained and flaked
1/4 cup snipped flat-leaf parsley
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
 
Directions
1. In a large saucepan cook frozen vegetables and, if desired,
 jalapeno for 3 to 5 minutes or until tender. Stir in flour. Stir
in milk and half-and-half. Cook and stir until slightly thickened
and bubbly. Cook and stir for 2 minutes more.
2. Stir in thawed hash brown potatoes, salmon, parsley, lemon juice,
 salt, and black pepper. Cook and stir until heated through.