Spring Salmon Chowder

• 2 cups cauliflowerets
• 1 tablespoon water
• 2 tablespoons butter
• 2 celery ribs, thinly sliced
• 8 green onions, thinly sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 4 cups 2% milk
• 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
• 1 package (9 ounces) frozen peas, thawed
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese

1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

cauliflowerets, water, butter, celery, green onions, flour, salt, dill weed, milk, salmon, frozen peas, swiss cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/spring-salmon-chowder/ (may not work)