Salmon Chowder to Empty the Crisper |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a flexible recipe - and because it starts with canned salmon, try making it with the veggies you have on hand. Be creative! You can cook this ahead of time, even 2-3 days: this soup tastes better with time. Ingredients:
1 (14 ounce) can salmon, drained |
1 tablespoon butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/4 cup green bell pepper, chopped |
1 garlic clove, finely minced |
3 cups potatoes, diced |
1 cup carrot, diced |
1 cup chicken broth |
1 cup water |
1/2 teaspoon dill seed |
1 cup zucchini, diced |
1 1/2 cups milk |
1 (14 ounce) can creamed corn (fresh is better if you've got it) |
salt & pepper |
fresh parsley |
2 tablespoons butter |
Directions:
1. In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
2. Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
3. Add zucchini and cook for another 5 minutes.
4. Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes.
5. Serve sprinkled with fresh parsley and a tab of butter floating on top.
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