Title: Hearty Salmon Chowder
Categories: Soup Salmon
Yield: 4 Servings
| 7 1/2 | oz | Salmon |
| 2 | ts | Soft margarine |
| 1/2 | c | Each chopped onion & celery |
| 1/4 | c | Chopped green pepper |
| 1 | | Garlic clove, minced |
| 3 | c | Diced potatoes |
| 1 | c | Diced carrots |
| 1 | c | Each chicken stock & water |
| 1/2 | ts | Each pepper & dill seed |
| 1 | c | Diced zucchini |
| 12 | oz | Evaporated milk |
| 8 3/4 | oz | Cream-style corn |
| | | Pepper |
| 1/2 | c | Chopped fresh parsley (opt.) |
Drain and flake salmon, reserving liquid. In large nonstick saucepan, melt
margarine over medium heat; cook onion, celery, green pepper and garlic,
stirring often, for 5 minutes or until vegetables are tender. Add potatoes,
carrots, chicken stock, water, pepper and dill seed; bring to boil. Reduce
heat, cover and simmer for 20 minutes or until vegetables are tender. Add
zucchini; simmer, covered, for 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. Source: Lighthearted Everyday Cooking;
Anne Lindsay. MM by Lyn. From: Lyn Ortiz Date: 03-26-96