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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Came across this while searching internet for recipes.I think i will leave out the tomatoes when I make it though. Ingredients:
1 (8 ounce) can salmon |
4 tablespoons butter |
1 cup chopped onion |
1/4 cup chopped celery |
1 cup diced potato |
1/4 teaspoon white pepper |
1 1/4 teaspoons thyme |
1/4 teaspoon dill weed |
2 tablespoons flour |
8 ounces stewed tomatoes |
3 cups milk |
2 tablespoons parsley |
1 cup grated monterey jack cheese |
Directions:
1. Melt 2 Tbsp butter, sauté celery and onions. Add potatoes and enough water to cover. Simmer until potatoes are tender. Melt remaining 2 Tbsp butter; blend in 2 Tbsp flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.
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