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  • Salmon and Vegetable Chowder

    1 vote
    Salmon and Vegetable Chowder
    Prep: 20 min Cook: 30 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    Creamy yet light, this veggie chowder delight can serve year-round as a stand-alone soup for lunch or dinner. To round it out, add tossed or fruit salad and chewy artisan bread.

    Ingredients

    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/4 cup chopped green pepper
    • 1 garlic clove, minced
    • 1 can (14.5 oz) chicken broth, divided
    • 2 cup diced peeled potatoes
    • 1 cup sliced carrots
    • 3/4 teaspoon salt, or to taste
    • 1/2 teaspoon dill weed
    • 1 small zucchini, thinly sliced
    • 1 can (14 3/4 oz) cream-style corn
    • 1 can (12 oz) evaporated milk (or half & half0
    • 2 cups cooked salmon chunks, or 1 can (14.75 oz) salmon, drained and skin removed

    Directions

    1. In 2 1/2 qt.saucepan cook onion, celery, green pepper, and garlic in 1/4 cup of the broth until tender.
    2. Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer 20 minutes or til vegetables are tender.
    3. Add zucchini and simmer 5 minutes covered.
    4. Add corn, milk and salmon, stir and heat until warmed through.
    5. Yield: About 7 cups.

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