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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I don't like fish, but I LOVE this soup! Ingredients:
3 tablespoons butter |
3/4 cup chopped onion |
1/2 cup chopped celery |
1 teaspoon garlic powder |
2 cups diced potatoes |
2 carrots, diced |
2 cups chicken broth |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon dried dill weed |
2 (16 ounce) cans salmon |
1 (12 fluid ounce) can evaporated milk |
1 (15 ounce) can creamed corn |
1/2 pound cheddar cheese, shredded |
Directions:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
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