Salmon Chowder


1/4 C butter
1 medium onion, chopped
2 Tbsp flour
1 – 14.75 oz can salmon
1 – 14 oz can evaporated milk
2 tsp chicken bouillon
4 C milk
salt and pepper to taste
1 – 12 oz pkg frozen broccoli, cooked

1. Melt butter over medium heat and saute onions until tender.
2. Sprinkle flour over over cooked onions and stir to create a roux, a pasty texture.
3. Evaporated milk and stir until smooth, add bouillon.
4. Add milk, salmon, broccoli, salt and pepper. Cook over low to medium heat till heated, stirring gently.

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