"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hearty Salmon Chowder Recipe

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This recipe for Hearty Salmon Chowder, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, January 4, 2009


1 can (1 1/2 oz/ 213 mL) salmon
2 tsp soft margarine or butter
1/2 cup each chopped onion and celery
1/4 cup chopped sweet green pepper
1 clove garlic, minced
3 cups diced potatoes
1 cup diced carrots
1 cup each chicken stock and water
1/2 tsp each coarse pepper and dill seed
1 cup diced zucchini
1 can (14 oz/ 285 mL) 2% evaporated milk
1 can (10 oz/ 284 mL) cream-style corn
1/2 cup chopped fresh parsely

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 parsely.




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