Friday, March 4, 2011

Salmon Chowder

½ C chopped onion
½ C chopped celery
½ C chopped green pepper
1 clove garlic, minced
1 T butter
3 C chicken stock
1 C potato, cubed
1 C diced or sliced carrot
½ tsp. dill
½ tsp. salt
½ tsp. pepper
1 T dried parsley
1 12 ounce can evaporated milk
1 15 ounce can cream-style corn
2 5 ounce cans salmon, drained

Gently soften the onion, celery, green pepper and garlic in butter. Don’t brown the veggies, just let them get soft. Add the stock, potato, carrot and spices. Bring to boil, cover, lower heat and simmer for about 30 minutes or until the veggies are soft. Add the milk, corn and salmon. Heat gently.