Salmon Chowder

Converted from the Aparagus and leek chowder recipe I found in the Taste of Home annual recipes 2005

• Ready In: 20 mins
• Serves: 7

Ingredients

• 1  lb fresh asparagus (trimmed and cut into 1-inch pieces)
• 3  cups fresh mushrooms (sliced)
• 3  large leeks (white portion ONLY, sliced)
• 6  tablespoons butter
• 1⁄4 cup all-purpose flour
• 1  teaspoon salt
• 2  cups chicken broth
• 2  cups half-and-half
• 11  ounces  canned corn (drained)
• 1  tablespoon pimiento (chopped)
• 1  lb salmon (flaked)

Directions

1. In large saucepan, saute the asparagus, mushrooms, and leeks in butter for 10 minutes or until tender.
2. Stiring flour, salt and pepper until blended.
3. Gradually stir in broth, & cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn, pimientos, & salmon. Heat through.