Hearty Salmon Chowder

READY IN: 1hr
Recipe by Nova Scotia Cook

Just a bit different than your usual chowders. Makes for a good supper when we are in the midst of a wintery storm here in Nova Scotia. Warms the heart and feeds the soul.

Top Review by DeliciousAsItLooks

We eat salmon at least twice a week, but it never occured to me to make a chowder with it. I'm so glad I came across this recipe - I have a completely different way to cook salmon now! This was hearty, delicious and healthy. The recipe didn't state when to add the zucchini, so I added it with the potatoes and carrots. I also made half again as much so I could use the whole 12 oz. can of evap. milk and a large can of creamed corn. This is really good served with oyster crackers.

Ingredients Nutrition

Directions

  1. Drain& flake salmon, reserving liquid.
  2. In a large nonstick sauce pan, melt margarine over medium heat.
  3. Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
  4. Add potatoes, carrots, chicken stock, water and pepper.
  5. Bring to a boil.
  6. Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
  7. Add salmon, reserved liquid, evaporated milk and corn.
  8. May add more pepper to taste.
  9. Heat through and serve.

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