Salmon Chowder
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell peppers
  • 1 clove garlic, finely minced
  • 3 cups diced potatoes (diced)
  • 1 cup diced carrots
  • 1 cup chicken broth
  • 1 cup water
  • 1/2 teaspoon dill seeds
  • 1 cup diced zucchini
  • 1 can salmon, drained
  • 1 1/2 cups milk
  • 1 can cream-style corn (fresh is even better)
  • salt & pepper
  • chopped fresh parsley
  • 2 tablespoons butter
  1. In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while tirring. 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 salt and pepper. Cook over low heat for 5 to 10 minutes.
  2. Sprinkle with fresh parsley and a tab of butter floating on top
My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days)this soup tastes better with time.