Pine Hollow
 
Alaskan Salmon Chowder
7 servings
  • 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!!
     

    Michelle--Alsakan Salmon Chowder-FANTASTIC--Carol Ross!

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