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
- In a saucepan, bring broth to a boil. Add diced potato. Cover and simmer until potato is tender, about 5 to 8 minutes.
- 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.
- Just before serving, add salmon, chives and pepper.
Serves 4
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