“Converted from the Aparagus and leek chowder recipe I found in the Taste of Home annual recipes 2005”
READY IN:
20mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

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.

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