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Harvest Salmon Chowder

Photo Credit
Liliya Kandrashevich/shutterstock
The Editors
Yield
4 to 6 servings
Category
Fish and Seafood
Soups, Stews, Chowders
Course
Appetizers
Main Dish
Side Dishes
Soup
Credit
Marianne Metcalf St. Thomas Becket Church, Cheshire, Connect
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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Pretty in color, rich, thick, and flavorful. A great way to make use of the late summer harvest.

Ingredients
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
Instructions

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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The Old Farmer's Almanac Editors

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Comments

Cynthia Berry (not verified)

8 months 2 weeks ago

I made this with fresh corn in place of creamed corn and a fee dashes of hot sauce. It was so good!

Shari Schaefer (not verified)

12 years 9 months ago

Made this chowder last night, substituted sweet potato for the celery, and used celery seed and rosemary instead of the dill, also used sweet baby bells for the green pepper. It was outrageously good. I will definitely make this recipe again.