Category - Soups

SALMON CHOWDER

    Salmon Chowder

    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

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

    Yield: 7 servings.


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z