Hearty Salmon Chowder
Source of Recipe
by Shanny, from the editors of Looking Good Now magazine
List of Ingredients
1 7-1/2 oz. can salmon, drained and flaked, reserve liquid
2 tsp soft margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove minced garlic
3 cups diced potato
1 cup diced carrot
1 cup chicken broth
1 cup water
1/2 tsp. coarsely ground pepper
1/2 tsp. dill seed
1 cup diced zucchini
1 12-oz can 2% evaporated milk
1 8-3/4 oz. can cream-style corn
pepper to tasteRecipe
In a large saucepan, melt margarine over medium heat; cook onion, celery, green pepper and garlic for five minutes or until tender. Add potatoes, carrots, broth, water, pepper and dill; bring to boiling. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer, covered, for five minutes. Add salmon, reserved liquid, evaporated milk, corn and pepper to taste. Cook over low heat until heated.
Serves 4, with 359 calories and 8 grams of fat per serving.
Source: the American Insitute for Cancer Research (www.alcr.org) Original recipe from Lighthearted Everyday Cooking by Anne Lindsay.
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