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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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From Anchorage, Alaska, Carol Ross says, In this rich-tasting soup, we use red salmon my husband and son catch. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green pepper |
1 garlic clove, minced |
1 can (14-1/2 ounces) chicken broth, divided |
2 cups diced peeled potatoes |
1 cup sliced carrots |
1 teaspoon seasoned salt, optional |
1/2 teaspoon dill weed |
1 small zucchini, thinly sliced |
1 can (14-3/4 ounces) cream-style corn |
1 can (12 ounces) evaporated milk |
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed |
Directions:
1. In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.
2. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through. Yield: 7 servings.
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