Harvest Salmon Chowder

Submitted by Busters friend

"Hmmm... canned salmon seems to be a theme here. Love the stuff. Commercially canned or home canned, the stuff is just great. So much tastier than canned tuna. Anyway, this recipe was just sent to me from The Farmer's Almanac - gotta stash & save to make sometime soon 'cause it's got all the right stuff."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 3 tablespoons butter
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄4 cup green bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup potato, peeled and diced
• 1 cup carrot, diced
• 2 cups chicken broth (or stock)
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon pepper
• 1⁄2 teaspoon dill seed
• 1⁄2 cup zucchini, diced
• 1⁄2 cup yellow squash, diced
• 15 ounces salmon, canned
• 12 ounces evaporated milk
• 7 ounces creamed corn

directions

1. In a large saucepan or stockpot, melt the butter over medium-high heat.
2. Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
3. Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
4. Add the zucchini and yellow squash and simmer for 5 minutes.
5. Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
6. Heat to boil through before serving.

Reviews

[soulcandybt]

Great recipe. One of the most "high class" tasting recipes I've ever made. I've never made a chowder before. I wouldn't say that this recipe is easy, but it wasn't super difficult. I think that it would be perfect to serve to guests for dinner (or before dinner) I used margarine instead of butter and a little EVOO, didn't have green pepper, used pampered chef dill mix (2 tsp), used canned corn instead of creamed, and used canned carrots (added it with the squash). Then I blended it in the food processor (kept alot of the texture), and added it back to the pot with the evaporated milk and salmon. Delicious!