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Salmon Chowder For Two


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Serves | Prep Time | Cook Time

Ingredients

2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion
2 tablespoons butter or margarine
2 cups half-and-half cream
1 can (6 ounces) boneless skinless salmon, drained and flaked
1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme


In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through.


Yield: 2 servings.


Pairs Well With


Notes

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