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Salmon Chowder

Salmon Chowder 1 pound salmon fillet
1 qt. water
2 tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
1/2 c. flour
4 medium size potatoes, diced
1 can low fat canned milk
1 c. dry white wine
1 tsp. thyme
1 tsp. basil
1 tsp. marjoram
1 tsp. celery salt
Dash of Tabasco (optional)
6 tbsp. real bacon bits
Salt & pepper to taste


Bring water to a boil in a medium pot. Add salmon and boil for about 10 minutes. Remove salmon from water and cut salmon into bite size pieces; set aside. Save water. In a large pot, heat oil over medium heat. Saute onion and garlic. Stir in flour and gradually add salmon water. Bring to a boil. Add potatoes, reduce heat and simmer potatoes until cooked through. Reduce heat to low. Stir in milk, wine, seasonings, bacon bits and salmon. Heat through. Makes 8 servings.

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