Northwest Salmon Chowder

Alice Anderson

Ingredients

• &#189 Cup each, chopped celery, onion and green pepper	• &#189 tsp pepper
• 1 Clove garlic, minced	• &#189 tsp dill weed
• 3 Tbs butter or margarine	• 1 can (14 ¾ ounce) cream-style corn
• 1 can (14 ½ ounce) chicken broth	• 2 Cup half-and-half cream
• 1 Cup each diced, uncooked peeled potatoes, shredded carrots	• 2 Cup fully cooked salmon chunks or 1 can (14 ¾ ounce) salmon, drain, flaked, bones and skin removed
• 1&#189 tsp salt

Instructions

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill weed; bring to boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield 8 servings(2 quarts)

Notes

Number of Servings:

Time to Prepare: