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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Salmon Chowder Recipe

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This recipe for Salmon Chowder is from Peace Lutheran Preschool Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 garlic clove, minced
1- 15 oz. can chicken broth (divided)
2 c. diced potatoes
1 c. grated carrot
1 tsp. seasoned-salt
1/2 tsp. dill weed
1 small zucchini, thinly sliced
1 - 15 oz. can cream-style corn
1 - 12 oz. can evaporated milk
2 c. cooked salmon chunks
Directions:
Directions:
In a saucepan, cook onion, celery, green pepper & garlic in 1/4 c. broth until tender.
Add potatoes, carrots, seasoned-salt, dill & remaining broth.
Cover and simmer for 20 minutes, or until vegetables are tender.
Add zucchini and simmer for 5 minutes.
Add corn, milk & salmon and heat through.
Personal Notes:
Personal Notes:
We like to barbecue our salmon and use the leftovers for this recipe.

 

 

 

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