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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. Ingredients:
1/2 cup each chopped celery, onion and green pepper |
1 garlic clove, minced |
3 tablespoons butter |
1 can (14-1/2 ounces) chicken broth |
1 cup uncooked diced peeled potatoes |
1 cup shredded carrots |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
1/4 to 3/4 teaspoon dill weed |
1 can (14-3/4 ounces) cream-style corn |
2 cups half-and-half cream |
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed |
Directions:
1. In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
2. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts).
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