Northwest Salmon Chowder

Northwest Salmon Chowder


1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 garlic clove, minced
3 Tbsp. butter

1 can (14.5 oz.) chicken broth
1 cup uncooked, diced, peeled potatoes
1 cup shredded carrots
1 tsp. salt
1/2 tsp. pepper
1/2 tsp dill weed

1 can (14 3/4 oz.) cream style corn
2 cups half and half cream
1 can (14 3/4 oz.) salmon, drained, flaked, bones and skin removed


Sauté celery, onion, green pepper, garlic clove, and butter in a large saucepan until tender. Add chicken broth, potatoes, carrots, pepper, and dill weed to vegetable mixture. Bring to a boil. Reduce heat; cover and simmer 40 minutes or until vegetables are tender. Stir in remaining ingredients. Simmer until heated through.

Servings: 8 servings or 2 quarts.