This is a print preview of "Salmon and Vegetable Chowder" recipe.

Salmon and Vegetable Chowder Recipe
by Salad Foodie

Salmon and Vegetable Chowder

Creamy yet light, this veggie chowder delight can serve year-round as a stand-alone soup for lunch or dinner. To round it out, add tossed or fruit salad and chewy artisan bread.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14.5 oz) chicken broth, divided
  • 2 cup diced peeled potatoes
  • 1 cup sliced carrots
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon dill weed
  • 1 small zucchini, thinly sliced
  • 1 can (14 3/4 oz) cream-style corn
  • 1 can (12 oz) evaporated milk (or half & half0
  • 2 cups cooked salmon chunks, or 1 can (14.75 oz) salmon, drained and skin removed

Directions

  1. In 2 1/2 qt.saucepan cook onion, celery, green pepper, and garlic in 1/4 cup of the broth until tender.
  2. Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer 20 minutes or til vegetables are tender.
  3. Add zucchini and simmer 5 minutes covered.
  4. Add corn, milk and salmon, stir and heat until warmed through.
  5. Yield: About 7 cups.