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Regal Marlborough Wood Roasted Salmon Chowder
Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Cuisine Type,Dish Type,Recipes,Sea Food Recipes,Soup Recipes | 1 Comment
serves 4
Melt the butter in a large saucepan, add the onion and garlic and cook over a medium heat for 5 minutes. Add the kumara, celery, bay leaf, tarragon and stock. Simmer for 10 minutes or until the kumara is just cooked.
Mix the flour to a smooth paste with a little milk. Add the remaining milk and stir. Stir the milk mixture into the stock and add the salmon.
Add salt and pepper to taste. Bring to the boil, stirring gently. Remove the bay leaf.
Serve garnished with the chopped parsley.
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