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A wonderful chowder that's a perfect warmer for a cold January day. The recipe was given to us by Folkestone guest, Becky Schultz who hails from the Pacific Northwest... where they really know salmon.Becky suggests doubling the recipe for a main course dinner for four. |
4 servings
1 (7-3/4 oz) can salmon
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 clove garlic, minced
3 Tbsp. butter
1 c. diced potatoes
1 c. diced carrots
2 c. chicken broth
1 1/2 tsp. salt
3/4 tsp. pepper
1/4 tsp. thyme
1/2 c. diced zucchini
1 (13 oz) can evaporated milk
1 (8 3/4 oz) can cream style corn
parsley for garnish
Drain and flake salmon. Saute onion, celery, green pepper and garlic in butter until vegetables are translucent. Add potatoes, carrots, chicken broth and seasonings.
Cover and simmer 20 minutes. Add zucchini and cook 5 minutes. Add flaked salmon, evaporated milk and corn. Heat through. |
