2 tbsp. butter
½ cup chopped celery
½ cup chopped carrots
¼ cup all-purpose flour
¼ tsp. paprika
1/8 tsp. pepper
2 cups chicken broth
2 cups milk
1 (15-oz.) can salmon, drained
½ cup shredded cheddar cheese
In a 3-qt. saucepan, melt the butter over medium-high heat. Add the celery and carrots to the pot; stir and sauté for 4-5 minutes, or until tender but not brown. Stir in the flour, paprika, and pepper. Add the chicken broth and milk all at once. Reduce the heat to medium and cook, stirring, until the mixture is thickened and bubbly. Stir in the salmon and cheese. Cook and stir until the cheese melts. Serves 4.
