Hotplate: Salmon and Cheese Chowder

I am enjoying making soups from various recipes.

The original recipe can be found in the Tightwad Gazette by Amy Dacycyzn on page 570. I made adjustments in an attempt to make it #GERD-friendly and based on What You Have on Hand.

 Hotplate: Salmon and Cheese Chowder


Ingredients:

2 Cups water
1 1/2 Chicken bouillon cubes
1/4 Cup butter or margarine
2 Carrots, grated or 2 Cups shredded carrots
1 Tspn onion powder
1/2 Tspn Worchestershire sauce
Ground Black pepper to taste
1/4 - 3/4 Cup flour
1 2/3 Cups milk, deslactosada (Lactose-free)
1 140g (4.9 oz) Can of Salmon (or Tuna), drained
1 Cup Cheese, mozzarella or other, grated
Garnish: Parsley fresh or dry, crushed (Optional)

Process:

Add 2 cups water to a microwave container.
Add bouillon cubes.
Microwave on high for 3 minutes or more to dissolve cubes in water.
Remove and stir.
Set aside.

In a large pot, add butter.
Add carrots.
Stir.
Cook on medium, saute carrots.
Add onion powder.
Add Worcestershire Sauce.
Add Ground Black pepper.
Stir.
Saute for a few minutes.
Stir occasionally.
Add 1/4 cup flour slowly.
Stir as you add the flour, in an attempt to avoid lumps.
Add 1/2  Chicken stock.
Stir continuously to reduce lumps.
Stir for until flour has been mixed thoroughly.
If soup has not thickened, add a bit more flour.
Add remaining stock.
Stir.
Add milk.
Stir thoroughly.
Reduce to simmer.
Stir until the mixture bubbles.
Add salmon or tuna.
Stir.
Add cheese.
Stir and heat mixture until the cheese melts.
As you serve in a bowl, add garnish, if desired.