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Hearty Salmon Chowder

7 1/2 oz Salmon
2 ts Soft margarine
1/2 c Each chopped onion & celery
1/4 c Chopped green pepper
1 Garlic clove, minced
3 c Diced potatoes
1 c Diced carrots
1 c Each chicken stock & water
1/2 ts Each pepper & dill seed
1 c Diced zucchini
12 oz Evaporated milk
8 3/4 oz Cream-style corn
1/2 c Chopped fresh parsley (opt.)

Drain and flake salmon, reserving liquid. In large nonstick saucepan, melt margarine over medium heat; cook onion, celery, green pepper and garlic, stirring often, for 5 minutes or until vegetables are tender. Add potatoes, carrots, chicken stock, water, pepper and dill seed; bring to boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer, covered, for 5 minutes. Add salmon, reserved liquid, evaporated milk, corn, and pepper to taste. Cook over low heat just until heated through. Just before serving, add parsley. Makes 4 main-course servings or 8 appetizer servings.

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