1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1garlic clove, minced
1 can (14 1/2 ounces) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14 3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
2 cups cooked salmon chunks or
2 cans (7 1/2 ounces each) salmon, drained
and
bones removed |
In a sauce pan, cook onion, celery, green peppers and garlic in 1/4
cup broth until tender. Add potatoes, carrots, seasoned salt if desired,
dill and remaining broth. Cover and simmer for 20 minutes or until
vegetables are tender. Add zucchini; simmer for 5 minutes.
Add corn, milk, and salmon; heat through.
This base is fabulous! It can be used with salmon or any other
fish of choice. Next I am going to add shrimp, clams, etc. and make
a seafood chowder!!
I found this recipe in 'Taste of Home' magazine. It looks as wonderful
as it tastes!! Absolutely worth the time to make and very easy!!
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