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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
4 cloves garlic, minced |
2 (14 1/2 ounce) cans fat-free chicken broth |
4 cups unpeeled baking potatoes, large dice |
2 cups sliced carrots |
3 -4 bay leaves, torn |
1 teaspoon dried dill weed |
1 cup asparagus or 1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available) |
1 (14 3/4 ounce) can cream-style corn |
2 cups skim milk, thickened with 2 t granulated flour (wondra) |
3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers) |
1/4-1/2 teaspoon liquid smoke |
Directions:
1. In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
2. Cover& simmer 20 minutes til veggies are tender.
3. Add selected additional veg and cook 5 minutes more.
4. Add corn, milk& salmon& liquid smoke and heat thoroughly.
5. Adjust seasonings-add salt if needed.
6. We use a litte Tabasco to give it more of a kick.
7. Goes well with a hot loaf of sourdough or other rustic bread.
8. **Evenbetter the next day**.
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