Atlantic Salmon Chowder

Name: Atlantic Salmon Chowder
Yield: 4 - 6 servings
Ingredients: 1 tbsp (15 mL) butter; 1/2 cup (125 mL) chopped onions; 1/2 cup (125 mL) chopped celery; 1/4 cup (60 mL) chopped green bell pepper; 1 garlic clove finely chopped; 3 cups (750 mL) diced potatoes; 1 cup (250 mL) diced carrots; 1 cup (250 mL) chicken broth; 1 cup (250 mL) water; 1/2 tsp (2 mL) dill seeds; 1 cup (250 mL) diced zucchini; 1 can (7-1/2 oz/212 mL) salmon drained; 1 1/2 cups (375 mL) Milk; 1 can (10 oz/284 mL) cream style corn; Pepper to taste; 1/2 cup (125 mL) chopped fresh parsley

This is the Atlantic Salmon Chowder recipe.

Prep: 25 min
Cooking: 45 min - 50 min

Yields 4 - 6 servings

Ingredients

1 tbsp (15 mL) butter
1/2 cup (125 mL) chopped onions
1/2 cup (125 mL) chopped celery
1/4 cup (60 mL) chopped green bell pepper
1 garlic clove finely chopped
3 cups (750 mL) diced potatoes
1 cup (250 mL) diced carrots
1 cup (250 mL) chicken broth
1 cup (250 mL) water
1/2 tsp (2 mL) dill seeds
1 cup (250 mL) diced zucchini
1 can (7-1/2 oz/212 mL) salmon drained
1 1/2 cups (375 mL) Milk
1 can (10 oz/284 mL) cream style corn
Pepper to taste
1/2 cup (125 mL) chopped fresh parsley

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Preparation

In large saucepan, sauté onions, celery, green pepper and garlic in butter for 5 minutes while stirring.

Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Add zucchini and cook for another 5 minutes.

Stir in salmon, milk and corn, season to taste with pepper. Cook over low heat for 5 to 10 minutes. Sprinkle with fresh parsley before serving. Serve with French baguette bread.