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Ingredients
0 servings
½ cupcelery
chopped
onion
green pepper
1garlic clove
minced
3 tablespoonsbutter
1 x 14.5 ouncescan chicken broth
1 cupshredded carrots
1 ½ teaspoonssalt
½ teaspoonpepper
¼ teaspoondill weed
1 x 14.74 ouncescan cream-style corn
2 cupshalf-and-half cream
1 ¾ cupssalmon chunks
fully cooked, or 1 can 14.75 ounces salmon, drained, flaked, bones and skin removed
1 cuppotatoes
chopped
Instructions
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.
Step 2
Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts).
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