Anyone who knows me knows I have a weakness for seafood. I love it! Recently I made a quadruple batch of this chowder recipe to feed people at a church function. It received rave reviews. There are a lot of ingredients, but they make the chowder. It is absolutely delicious. One bowl is chock full of healthy goodness.
Hearty Salmon Chowder
From: Anne Lindsey “Lighthearted Everyday Cooking”
Serving Size : 6
1 can salmon
2 teaspoons margarine, imitation
1/2cup onion — chopped
1/2cup celery — chopped
1/4cup sweet green pepper — chopped
1 clove garlic — minced
3 cups potato — diced
1 cup carrot — diced
1 cup chicken stock
1 cup water
1/2 teaspoon pepper
1/2 teaspoon dill seed
1 cup zucchini — diced
385 milliliters evaporated skim milk (1 can)
284 milliliters corn, cream-style (1 can)
1/2cup parsley sprigs
Drain and flake salmon, reserving liquid.
Melt margarine and saute onion, celery, green pepper and garlic, stirring often.
Add potatoes, carrots, stock, water, pepper and dill seed; bring to boil.
Reduce heat, cover and simmer for 20 minutes, or until vegetables are tender.
Add zucchini, simmer, covered, for 5 minutes.
Add salmon, reserved liquid, corn and pepper to taste. Cook over low heat till heated through. Freeze at this point if freezing.
Before serving, add milk and parsley. Heat and serve.
Serve with biscuits and a salad.