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Hearty Salmon Chowder Recipe

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This recipe for Hearty Salmon Chowder, by , is from Patty,s Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Mieszala


1 (7-1/2 oz.) can of salmon
2 teas. butter
1/2 cup each onion and celery
1/4 cup chopped green pepper
1 glove garlic, minced
3 cups diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teas. pepper
1/2 teas dill seed
1 cup diced zucchini
1 (14 oz.) can evaporated milk
1 (10 oz.) can cream corn
1/2 cup chopped parsley

In a soup pot, cook onion, celery, green pepper and garlic in butter until tender. Add potatoes, carrots, chicken broth and dill; bring to a boil. Reduce heat, cover and simmer 20 minutes. Add zucchini, simmer 5 minutes. Empty the can of salmon and its juice into a bowl and break up the salmon; do not mush. Add salmon/liquid mixture, milk, corn and pepper to the soup pot. Cook over low heat just until heated through. Add parsley just before serving.




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