Salmon and Vegetable Chowder Recipe
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.
Prep time: | American |
Cook time: | Servings: 6 |
Ingredients
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Directions
- In 2 1/2 qt.saucepan cook onion, celery, green pepper, and garlic in 1/4 cup of the broth until tender.
- Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer 20 minutes or til vegetables are tender.
- Add zucchini and simmer 5 minutes covered.
- Add corn, milk and salmon, stir and heat until warmed through.
- Yield: About 7 cups.