Northwest Salmon Chowder

By zeenieme

Ingredients

• 1/2 cup each chopped celery, onion and green pepper
• 1 garlic clove, minced
• 3 tablespoons butter or margarine
• 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

Preparation

Step 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. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the creamed corn and salmon. Simmer for 15 minutes or until heated through