Salmon Chowder to Empty the Crisper

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

1. In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
2. Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
3. Add zucchini and cook for another 5 minutes.
4. Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes.
5. Serve sprinkled with fresh parsley and a tab of butter floating on top.