Harvest Salmon Chowder

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 cup green bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup potato, peeled and diced
• 1 cup carrot, diced
• 2 cups chicken broth (or stock)
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dill seed
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 15 ounces salmon, canned
• 12 ounces evaporated milk
• 7 ounces creamed corn

Recipe

• 1 in a large saucepan or stockpot, melt the butter over medium-high heat.
• 2 add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
• 3 add the potatoes, carrots, broth, salt, pepper, and dill seed. cover and simmer for 20 minutes.
• 4 add the zucchini and yellow squash and simmer for 5 minutes.
• 5 flake the salmon and add to the pot along with its liquid, the milk, and the corn.
• 6 heat to boil through before serving.