"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Salmon and Vegetable Chowder Recipe

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This recipe for Salmon and Vegetable Chowder, by , is from The Hansen Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronna Semonian
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable Cooking Spray
2 tsp. unsalted margarine
2 cloves garlic, minced
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onion
2 c. diced carrots
1 c. diced potatoe
1 (17 oz.) can no-salt-added cream-style corn
1 (14 1/2 oz.) can no-salt-added whole tomatoes, undrained and chopped
4 c. water
1 tbsp. chicken-flavored bouillon granules
1 tsp.dried whole thyme
1/2 tsp. pepper
1/4 tsp. hot sauce
1 (15 1/2 oz.) can salmon, rinsed, drained and flaked (can use fresh cooked salomon and more of it)
1 c. evaporated skim milk

Directions:
Directions:
Coat a large Dutch oven with cooking spray; ass margarine. Place over medium heat until margarine melts. Add garlic, celery, green peppers, and onion; saute until tender. Stir in carrots and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in salmon and milk; simmer, uncovered, 5 minutes or until thoroughly heated.

Number Of Servings:
Number Of Servings:
3 quarts
Preparation Time:
Preparation Time:
1 hour (depending on how fast you chop)

 

 

 

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