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1 (7 3/4 oz) can Salmon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green (bell) pepper, chopped
1 clove garlic, minced
3 tablespoons butter or bacon fat
1 cup potatoes, diced
1 cup carrots, diced
2 cups chicken broth
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dillseed
1/2 cup zucchini, diced
1 (14 oz) can evaporated milk
1 (8 3/4 oz) can cream style corn
Parsley for garnish
Drain and flake salmon, reserving liquid.
Saute onion, celery, green (bell) pepper
and garlic in buttter or bacon fat until
vegetables are translucent. Add potatoes,
carrots, chicken broth and seasonings.
Cover and simmer 20 minutes.
Add zucchini and cook 5 minutes. Add flaked
salmon and reserved liquid, evaporated milk
and corn. Heat through.
Serve with a sprinkling of parsley.
makes 4 to 6 servings.
Source: Milwaukee Journal, Wednesday, Nov 12, 1975
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green (bell) pepper, chopped
1 clove garlic, minced
3 tablespoons butter or bacon fat
1 cup potatoes, diced
1 cup carrots, diced
2 cups chicken broth
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dillseed
1/2 cup zucchini, diced
1 (14 oz) can evaporated milk
1 (8 3/4 oz) can cream style corn
Parsley for garnish
Drain and flake salmon, reserving liquid.
Saute onion, celery, green (bell) pepper
and garlic in buttter or bacon fat until
vegetables are translucent. Add potatoes,
carrots, chicken broth and seasonings.
Cover and simmer 20 minutes.
Add zucchini and cook 5 minutes. Add flaked
salmon and reserved liquid, evaporated milk
and corn. Heat through.
Serve with a sprinkling of parsley.
makes 4 to 6 servings.
Source: Milwaukee Journal, Wednesday, Nov 12, 1975