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SALMON CHOWDER

September 14, 2014

 SALMON CHOWDER

 

(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. 


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