salmon chowder

This is the dish I always "request" when I'm visiting my parents and mom is cooking dinner. I'm not sure where the recipe came from--it's not hers originally, and all I have is a photocopy of a 4x6 clipping from a magazine. But wherever it came from, this soup is simple, delicious, and perfect for a rainy day.

Salmon Chowder

Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 clove garlic, minced (omitted)
2 tablespoons butter or margarine
2 cups chicken broth (I used vegetable stock instead)
1 cup chopped potato
1 cup thinly sliced carrot
1/2 teaspoon dillseed (I substituted dillweed)
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 12-ounce can (1 1/2 cups) evaporated milk
1 8 1/2-ounce can cream-style corn
1 7 1/2-ounce can salmon, drained, flaked and skin and bones removed

 

Directions:

In a large saucepan cook onion, celery, sweet pepper and garlic in hot butter or margarine until tender. Carefully stir in broth, potato, carrot, dillseed, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. Stir in evaporated milk, corn and salmon. Heat through. Ladle into warmed bowls. Makes 4 servings.