Recipe for cooking salmon chowder

Soups for Salads :: Chowders and Bisques

Salmon Chowder

1/2 C. chopped onion
1/2 C. chopped celery
1/4 C. chopped green bell pepper
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth, divided
2 C. diced peeled potatoes
1 C. sliced carrots
1 tsp. seasoned salt, optional
1/2 tsp. dill weed
1 sm. zucchini, thinly sliced
1 (14 3/4 oz.) can cream-style corn
1 (12 oz.) can evaporated milk
2 C. cooked salmon chunks or 2 (7 1/2 oz.) cans
    salmon, drained and bones removed

In a saucepan, cook onion, celery, green bell pepper and garlic in 1/4 C. broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 min. or until vegetables are tender. Add zucchini; simmer for 5 min. Add corn, milk and salmon; heat through.

Yield: 7 servings.