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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Hmmm... canned salmon seems to be a theme here. Love the stuff. Commercially canned or home canned, the stuff is just great. So much tastier than canned tuna. Anyway, this recipe was just sent to me from The Farmer's Almanac - gotta stash & save to make sometime soon 'cause it's got all the right stuff. Ingredients:
3 tablespoons butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/4 cup green bell pepper, chopped |
3 garlic cloves, minced |
1 cup potato, peeled and diced |
1 cup carrot, diced |
2 cups chicken broth (or stock) |
1 1/2 teaspoons salt |
3/4 teaspoon pepper |
1/2 teaspoon dill seed |
1/2 cup zucchini, diced |
1/2 cup yellow squash, diced |
15 ounces salmon, canned |
12 ounces evaporated milk |
7 ounces creamed corn |
Directions:
1. In a large saucepan or stockpot, melt the butter over medium-high heat.
2. Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
3. Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
4. Add the zucchini and yellow squash and simmer for 5 minutes.
5. Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
6. Heat to boil through before serving.
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