Salmon Chowder2
1 tablespoon butter
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1 clove garlic, finely minced
3 cups diced potatoes (diced)
1 cup diced carrots
1 cup vegetable broth
1 cup water
1/2 teaspoon dill seeds
1 cup diced zucchini
2 filets Salmon fried and flaked
1 1/2 cups milk
1 can cream-style corn (fresh is even better)
salt & pepper
chopped fresh parsley
2 tablespoons butter
1. In large saucepan, fry onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
2. Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
3. Add zucchini and cook for another 5 minutes.
4. Stir in pan fried salmon that has been flaked, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes.
5. Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient