iGo Radio


September 14, 2014



(Courtesy of Elaine Bradley, Victoria, BC)


½ Lb cooked salmon (or canned) {I generally use much more}

2 tsp soft margarine

½ cup chopped celery

½ cup chopped onion

¼ cup choped green pepper

1 clove garlic, minced

3 cups diced potatoes

1 cup diced carrots

1 cup each of chicken stock and water

½ tsp each, coarse ground pepper and dill seed

1 cup diced zucchini

1 can (14oz) 2% evaporated milk

1 can (10 oz) cream style corn  (I often use the 16 oz can)

Coarsely ground pepper

½ cup chopped fresh parsley  (optional)


In a large saucepan, melt margarine over low heat; cook onion, celery, green pepper, and garlic;  stir often for 5 minutes or until vegetables are tender.


Add potatoes, carrots, chicken stock, water, ground pepper, and dill seed; bring to a boil.  Reduce heat, cover and simmer for 20 minutes or until vegetables are  tender.  (This can then be frozen and provides a great way to take an easy meal to fish/hunt camp.  Just thaw and continue as below).


Add zucchini; simmer for 5 minutes.


Add evaporated milk, corn, and salmon (flaked), and pepper to taste.  Cook over low heat until heated through.  Add salt as necessary.


Add parsley just before serving.


Makes about 8 servings of ¾ cup, each.  Stores well in the refrigerator and reheating helps flavor, although does not enhance texture.


Although Salmon is great, I actually prefer stronger fish such as lake trout. 

<< Go Back

Website Designed & Hosted by Outdoor Resources, LLC.