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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Just a bit different than your usual chowders. Makes for a good supper when we are in the midst of a wintery storm here in Nova Scotia. Warms the heart and feeds the soul. Ingredients:
1 (7 1/2 ounce) can salmon, reserve half of the liquid |
2 teaspoons soft margarine |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped sweet green pepper (optional) |
1 clove garlic, minced |
3 cups diced potatoes |
1 cup diced carrot |
1 cup chicken stock |
1 cup water |
1/2 teaspoon pepper |
1 cup zucchini (optional) |
1 cup 2% evaporated milk |
1 cup cream-style corn |
Directions:
1. Drain& flake salmon, reserving liquid.
2. In a large nonstick sauce pan, melt margarine over medium heat.
3. Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
4. Add potatoes, carrots, chicken stock, water and pepper.
5. Bring to a boil.
6. Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
7. Add salmon, reserved liquid, evaporated milk and corn.
8. May add more pepper to taste.
9. Heat through and serve.
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