Creamy Sieved Salmon Chowder

Ingredients

• 1 quart fish or vegetable stock
• 1 onion, sliced
• 1 can salmon (approx. 6 oz), drained
• 1 quart milk
• Salt to taste
• Black pepper to taste
• 1 tbsp minced parsley
• 1/2 tsp celery salt
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Whipped cream, for serving

Method

1. 1 In a large pot, combine the stock, sliced onion, and salmon. Bring to a simmer and cook until the salmon flakes easily.
2. 2 Remove from heat and rub the mixture through a fine-mesh sieve into a clean pot, discarding the solids.
3. 3 Stir in the boiling milk, salt, pepper, parsley, and celery salt. Return to a gentle simmer.
4. 4 In a small bowl, whisk the butter and flour into a smooth paste. Stir this paste into the soup to thicken it.
5. 5 Simmer for 2-3 minutes until thickened. Ladle into bowls and top with whipped cream before serving.