Salmon Chowder

The ingredients of the recipe

• 1⁄2 cup chopped onion
• 1⁄2 cup chopped celery
• 1⁄2 cup chopped green pepper
• 4 cloves garlic, minced
• 2 (14 1/2 ounce) cans fat-free chicken broth
• 4 cups unpeeled baking potatoes, large dice
• 2 cups sliced carrots
• 3 -4 bay leaves, torn
• 1 teaspoon dried dill weed
• 1 cup asparagus or 1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
• 1 (14 3/4 ounce) can cream-style corn
• 2 cups skim milk, thickened with 2 t granulated flour (wondra)
• 3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
• 1⁄4-1⁄2 teaspoon liquid smoke

Preparation

In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.

Cover& simmer 20 minutes til veggies are tender.

Add selected additional veg and cook 5 minutes more.

Add corn, milk& salmon& liquid smoke and heat thoroughly.

Adjust seasonings-add salt if needed.

We use a litte Tabasco to give it more of a”kick.

“Goes well with a hot loaf of sourdough or other rustic bread.

**Evenbetter the next day**.

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Source: Food