Salmon Chowder

Ingredients

• 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)

Instructions

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.