Print Recipe

Salmon Chowder

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 (14 1/2 ounce) can chicken broth, divided
  • 2 cups diced peeled potatoes
  • 1 cup sliced carrots
  • 1 teaspoon seasoned salt, optional
  • 1/2 teaspoon dill weed
  • 1 small zucchini, thinly sliced
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (12 ounce) can evaporated milk
  • 2 cups cooked salmon chunks or 2 (7 1/2 ounce) cans salmon, drained and bones removed

Instructions

  1. In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
  2. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender.
  3. Add zucchini; simmer for 5 minutes.
  4. Add corn, milk and salmon; heat through.

Yield: 7 servings









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