Recipe by Margaret3
A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.
Top Review by skippycoolbreeze
I was a little skeptical about giving this to my family. They are not really soup eaters, and they are slow to try anything new. Boy, was I surprised when they all loved it. Even my super-picky 7-year-old ate this and loved it. I stirred in a handful of shredded Colby cheese toward the end. What a wonderful chowder. We will definitely eat this again. This has put an end to my searching for recipes for leftover salmon.
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green pepper
- 4 cloves garlic, minced
- 2 (14 1/2 ounce) cans fat-free chicken broth
- 4 cups unpeeled baking potatoes, large dice
- 2 cups sliced carrots
- 3 -4 bay leaves, torn
- 1 teaspoon dried dill weed
- 1 cup asparagus or 1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
- 1 (14 3/4 ounce) can cream-style corn
- 2 cups skim milk, thickened with 2 t granulated flour (Wondra)
- 3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
- 1⁄4-1⁄2 teaspoon liquid smoke
Directions See How It's Made
- In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
- Cover& simmer 20 minutes til veggies are tender.
- Add selected additional veg and cook 5 minutes more.
- Add corn, milk& salmon& liquid smoke and heat thoroughly.
- Adjust seasonings-add salt if needed.
- We use a litte Tabasco to give it more of a"kick.
- "Goes well with a hot loaf of sourdough or other rustic bread.
- **Evenbetter the next day**.