Hearty Salmon Chowder Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
7 1/2 oz: salmon,
2 teaspoon: soft margarine,
1/2 cup: each chopped onion & celery,
1/4 cup: chopped green pepper,
1: garlic clove, minced,
3 cup: diced potatoes,
1 cup: diced carrots,
1 cup: each chicken stock & water,
1/2 teaspoon: each pepper & dill seed,
1 cup: diced zucchini,
12 oz: evaporated milk,
8 3/4 oz: cream-style corn,
1: pepper,
1/2 cup: chopped fresh parsley (opt.),
Directions:
Drain and flake salmon, reserving liquid. In large nonstick saucepan,
melt margarine over medium heat; cook onion, celery, green pepper and
garlic, stirring often, for 5 minutes or until vegetables are tender.
Add potatoes, carrots, chicken 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, evaporated milk, corn, and pepper to
taste. Cook over low heat just until heated through. Just before
serving, add parsley. Makes 4 main-course servings or 8 appetizer
servings.
From: Lyn Ortiz Date: 26 Mar 96
Yield: 4 servings
Source from luhu.jp
melt margarine over medium heat; cook onion, celery, green pepper and
garlic, stirring often, for 5 minutes or until vegetables are tender.
Add potatoes, carrots, chicken 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, evaporated milk, corn, and pepper to
taste. Cook over low heat just until heated through. Just before
serving, add parsley. Makes 4 main-course servings or 8 appetizer
servings.
From: Lyn Ortiz Date: 26 Mar 96
Yield: 4 servings
Source from luhu.jp
Tags
Soups