Alaskan Salmon Chowder

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove — minced
1 14.5 ounce can chicken broth
2 cups potatoes — peeled and diced
1 cup carrots — sliced
1 teaspoon seasoned salt
1/2 teaspoon dill weed
1 small zucchini — thinly sliced
1 14.75 ounce can corn, cream-style — .
1 12 ounce can evaporated milk
2 7.5 ounce cans salmon — or 2 cups cooked salmon in chunks

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt, 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.

Cooks Standard Multi-Ply Clad Stainless-Steel 3-Quart Covered Sauce Pan

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