Alaskan Salmon Chowder recipe

7 servings

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green pepper

1 garlic clove, minced

1 (14.5 ounce) can chicken broth, divided

2 cups diced peeled potatoes

1 cup sliced carrots

1 teaspoon seasoned salt (optional)

1/2 teaspoon dill weed

1 small zucchini, thinly sliced

1 (14.75 ounce) can cream-style corn

1 (12 fluid ounce) can evaporated milk

2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.

Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.

Cover and simmer for 20 minutes or until vegetables are tender.

Add zucchini; simmer for 5 minutes.

Add corn, milk and salmon; heat through.