Harvest Salmon Chowder

Photo Credit
Liliya Kandrashevich/shutterstock
The Editors
4 to 6 servings
Marianne Metcalf St. Thomas Becket Church, Cheshire, Connect
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Pretty in color, rich, thick, and flavorful. A great way to make use of the late summer harvest.

3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
3 cloves garlic, minced
1 cup peeled and diced potatoes
1 cup diced carrots
2 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
1/2 cup diced zucchini
1/2 cup diced summer squash
1 can (15 ounces) salmon
1 can (12 ounces) evaporated milk
1 can (7 ounces) creamed corn

In a large saucepan or stockpot, melt the butter over medium-high heat. Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes. Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes. Add the zucchini and yellow squash and simmer for 5 minutes. Flake the salmon and add to the pot along with its liquid, the milk, and the corn. Heat through before serving.

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