Salmon (or Tuna) Chowder

I had a girlfriend email me today, asking if I had any ideas of how to use up some cans of salmon she had. It just so happens I did! :-) This is also an easy recipe that makes a nice one pot Erev Shabbat Meal...so I thought I would post it instead of just emailing it to her. (It is also nice reheated on warm in the crock pot for the next day!) This is a wonderful alternative to "New England Clam Chowder" for those of us who choose to eat Biblically.

Salmon (or Tuna) Chowder

This recipe serves 6 (we double it)

2T butter

1 large onion, chopped

1 large potato, diced

3 stalks of celery, chopped

3T flour

3C milk

2 cans of tuna or salmon (6 1/2 oz)

4 oz cheddar cheese, shredded (1/2 C)

1tsp thyme

1 tsp dillweed

1 tsp dr. parsley

• In a large pot melt butter, saute' celery, onion and potato until tender.
• Mix milk and flour together in a measuring cup, then add to the pot.
• Cook on medium to bring to a slow boil, stirring all along, until thickened.
• Add tuna cheese and seasoning. Heat through on med-low about 5-10 minutes.

This is a especially nice served with a crusty bread, herbed bread, or garlic toast.