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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Times are estimated as I have not tried to make this yet. Ingredients:
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/4 cup green pepper, chopped |
1 garlic clove, minced |
1 (14 1/2 ounce) can chicken broth, divided |
2 cups peeled potatoes, diced |
1 cup carrot, sliced |
1 teaspoon seasoning salt (optional) |
1/2 teaspoon dill weed |
1 small zucchini, thinly sliced |
1 (14 3/4 ounce) can cream-style corn |
1 (12 fluid ounce) can evaporated milk |
2 cups cooked salmon or 2 (7 1/2 ounce) cans salmon, drained and bones removed |
Directions:
1. In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
2. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
3. Cover and simmer for 20 minutes or until vegetables are tender.
4. Add zucchini; simmer for 5 minutes.
5. Add corn, milk and salmon; heat through.
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