Scandinavian Potato and Salmon Chowder

How to make Scandinavian Potato and Salmon Chowder Recipe - Poached fish left from an earlier meal is perfect to use in this soup. Besides salmon you could use any firm-fleshed fish such as cod, trout, whitefish or haddock.

Makes 4 generous servings

Ingredients:
1 pint milk (2 cups)
1 large potato, pared, diced
1/3 cup diced celery
1 small onion, minced
3/4 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15-ounce) can pink or red salmon, skin and bones removed
1 tablespoon tomato paste
Salt and freshly ground black pepper to taste

Method:
Scald milk by heating almost to boiling point. Put potato, celery and onion into a large saucepan.

Add water to barely cover vegetables. Simmer about 10 minutes until soft but not mushy. In a medium-sized pan, heat butter. Add flour and stir until blended.

Gradually stir in hot milk, whisking until smooth and thickened.

Add to vegetables with salmon, can juices and tomato paste. Taste and add salt and pepper if needed.