06-22-2005, 01:16 PM
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14 3/4 ounce) can cream-style corn
1 (12 ounce) can evaporated milk
2 cups cooked salmon chunks or 2 (7 1/2 ounce) cans
salmon, drained and bones removed
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.
Yield: 7 servings.
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14 3/4 ounce) can cream-style corn
1 (12 ounce) can evaporated milk
2 cups cooked salmon chunks or 2 (7 1/2 ounce) cans
salmon, drained and bones removed
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.
Yield: 7 servings.