Monday, June 6, 2011


~ Taste of Home

1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove, minced
3 T. butter
14.5 oz. chicken broth
1 c. uncooked diced peeled potatoes
1 c. shredded carrots
1 1/2 t. salt
1/2 t. pepper
1/4 - 3/4 t. dill weed
14.75 oz. can cream-style corn
2 c. half-and-half
1 3/4 - 2 c. fully cooked salmon chunks or 14.75 oz. can salmon, drained, flaked, bones and skin removed

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. 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.

Makes two quarts.

Notes: So full of flavor!!

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