Prep 15 mins
Cook 40 mins
This is a flexible recipe - and because it starts with canned salmon, try making it with the veggies you have on hand. Be creative! You can cook this ahead of time, even 2-3 days: this soup tastes better with time.
- 1 (14 ounce) can salmon, drained
- 1 tablespoon butter
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 garlic clove, finely minced
- 3 cups potatoes, diced
- 1 cup carrot, diced
- 1 cup chicken broth
- 1 cup water
- 1⁄2 teaspoon dill seed
- 1 cup zucchini, diced
- 1 1⁄2 cups milk
- 1 (14 ounce) can creamed corn (fresh is better if you've got it)
- salt & pepper
- fresh parsley
- 2 tablespoons butter
- In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
- Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
- Add zucchini and cook for another 5 minutes.
- Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes.
- Serve sprinkled with fresh parsley and a tab of butter floating on top.
This was fantastic. I was afraid it would have a fishy taste and that it would turn off my picky-eater boyfriend but he loved it. I did change it up a little though. I didn't use pepper, zucc, or celery per picky boyfriend's choices and what I had on hand, but it turned out great. I added quite bit of cornstarch to the milk to thicken it to more of a chowder because I only had one can of diced potatoes. I also only used 7 oz of salmon--packaged, not canned. I would use canned next time because the packaged was a little dry dense. I also garnished with fresh dill instead of parsley.