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East Bay Chowder

Source of Recipe


From "Pacific Northwest Salmon Cookbook"






List of Ingredients



• 2 cups chicken broth
  
• 1 medium potato, diced
  
• 1 Tbsp butter
  
• 1/3 cup instant mashed potato
  
• 1/2 cup half-and-half or light cream
  
• Pinch of tarragon
  
• 1 cup cooked salmon
  
• 1 tsp chopped chives
  
• Fresh-ground pepper to taste
  






Instructions



1. In a saucepan, bring broth to a boil. Add diced potato. Cover and simmer until potato is tender, about 5 to 8 minutes.
   
   
2. Add butter. Slowly stir in instant potato, and continue to stir until smooth. Add half-and-half and tarragon, and simmer 3 to 4 minutes.
   
   
3. Just before serving, add salmon, chives and pepper.
   
   Serves 4