HARVEST SALMON CHOWDER

Harvest Salmon Chowder image

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.

Provided by Busters friend

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 433.8, Fat 19.9, SaturatedFat 10.2, Cholesterol 102.8, Sodium 1665.5, Carbohydrate 33, Fiber 3.4, Sugar 5.5, Protein 32.4

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