Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons 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. Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute
Instead of using canned salmon, I prepared it with about 14 oz of cubed, fresh salmon. It made an excellent, creamy, hearty soup that can be a main dish. To make it even heartier, I also recommend using an extra 1/2 to 1 cup of diced potatoes.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 8|
|Calories from Fat: 232 (53%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 104.9mg||32 %|
|Sodium 492.1mg||17 %|
|Potassium 882.7mg||23 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 28.3g|
|Protein 24g||34 %|
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Calories per serving: 441
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