Salmon Chowder

Description
Salmon Chowder from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe—US government resource in the public domain
 * Serves: 6

Ingredients

 * 1 lb salmon fillets, boneless and skinless
 * 1 cup onion, chopped
 * 1 cup potato, diced
 * ¼ cup celery, chopped
 * 1 tablespoon oil
 * 2 tablespoons water
 * 2 tablespoons flour
 * ¼ teaspoon pepper
 * ¼ teaspoon dried dill
 * 1 can (8 oz) stewed tomatoes
 * 2 cans (13 oz each) evaporated skim milk
 * ½ cup part-skim mozzarella cheese, grated
 * 2 tablespoons fresh parsley, chopped

Directions

 * 1) Cut salmon into 1-inch chucks and set aside.
 * 2) In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes.
 * 3) Add water and continue to cook until potatoes are tender.
 * 4) Blend in flour, pepper, dill, milk and salmon.
 * 5) Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
 * 6) Stir in cheese and parsley.