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SALMON CHOWDER

Source of Recipe


Magazine clipping






List of Ingredients



• 7-1/2 oz. can salmon
  
• 2 tsp. margarine
  
• 1/2 cup each onions and celery
  
• 1/4 cup chopped green pepper
  
• 1 clove garlic, minced
  
• 3 cups diced potatoes
  
• 1 cup diced carrots
  
• 1 cup each chicken stock & water
  
• 1/2 tsp. each coarse pepper and dill seed
  
• 1 cup zucchini, diced
  
• 14 oz. can 2% evaporated milk
  
• 1 can cream-style corn
  
• 1/2 cup parsley (optional)
  






Instructions



1. If using canned salmon, crush bones and include in soup. Drain and flake salmon, reserving liquid. Melt margarine on medium heat. Cook onion, celery, green pepper, and garlic – stirring often – 5 minutes or until vegetables are tender. Add potatoes, carrots, chicken stock, water, pepper and dill. Bring to a boil. Reduce heat and simmer 20 minutes until veggies are tender. Add zucchini and simmer 5 minutes. Add salmon, reserved liquid, evaporated milk, corn and pepper to taste. Cook over low heat just until heated through. Just before serving, add parsley. Makes 4 main course servings or 8 appetizer servings.