1
can (14 1/2 oz) salmon, drained, bones and skin removed and flaked
1
teaspoon Worcestershire sauce
1/2
teaspoon salt
1/8
teaspoon pepper
Chopped fresh parsley, if desired
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Steps
1
In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
2
In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
3
Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.
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Leeks are related to both garlic and onions; they have a milder, sweeter flavor than onions. Use the white bulb portion as well as the green stem up to the dark green leaves. Dirt gets caught between the layers as the leek pushes its way out of the ground. Slit the leek in several places from the bulb up, and thoroughly rinse away the hidden dirt.
Four frozen hash brown patties can be used in place of the southern-style hash browns. Break them into pieces before adding them to the chowder.
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