Harvest Salmon Chowder

Name: Harvest Salmon Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6 serving(s)
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

(1)

Recipe 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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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

Submit a Recipe Correction