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Chowder, Salmon-Celery

Source of Recipe

Old cookbook


List of Ingredients

1/2 of a medium onion, chopped
2 large, outer stalks of celery. cut up or sliced
1 C milk
1 C cream
2 tsp butter+butter to saute
2 tsp flour
1 C peas (optional)
1 pound salmon, in cubes
1/4 tsp dry mustard
salt to taste
1/8 tsp pepper


Recipe

Saute the onion and celery in butter. Remove to a bowl and saute the fish for about 5 minutes, remove to the bowl. Add the 2 teaspoons of butter to the pan. Add the flour and cook while whisking until all flour is incorporated and begins to get bubbly. Add the milk and whisk to blend, as it begins to thicken, add the cream. (use more butter and flour for a thicker chowder if desired).
Add remaining ingredients and stir. Cook over medium low heat, stirring occasionally , but careful not to break the fish up. (or add the fish towards last of cooking). when thickened, simmer it a few minutes until hot. Serve with oyster crackers if desired.