Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter or margarine 1 ts Dried thyme
1 lg Onion -- thinly sliced 1 ts Worcestershire sauce
1 1/4 c Celerly -- diced 1 cn Salmon, sockeye -- red 7 1/2
3 1/2 c Potatoes -- raw sliced Oz
1 c Chicken broth Well-drained, bones and skim
3 c Milk -- divided Removed
Room temperature 1 ds Salt
1 c Half and half 1 ds Pepper
2 c Sharp cheddar cheese -- Chopped parsley
Shredded 8 oz

In a 2 qt. saucepan, melt the butter and saute onion and celery until
tender but not brown. Add potatoes and chicken broth; cover and cook
on low heat until potatoes are tender. Puree potato mixture in a
blender with 2 cups milk. Return to saucepan; and remaining 1 cup
milk, cream, cheese, thyme, Worcestershire sauce and salmon. Heat on
low, stirring often until hot. Season with salt and pepper. Garnish
with chopped parsley. Yield: 6 servings.

Recipe By : Country Woman

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