Atlantic Salmon Chowder

Ingredients

• tbsp (15 mL) butter
• 1/2 cup (125 mL) chopped onions
• 1/2 cup (125 mL) chopped celery
• 1/4 cup (50 mL) chopped green bell pepper
• 1 garlic clove, finely chopped
• 3 cups (750 mL) diced potatoes
• 1 cup (250 mL) diced carrots
• 1 cup (250 mLl) chicken broth
• 1 cup (250 mL) water
• 1/2 tsp (2 mL) dill seeds
• 1 cup (250 mL) diced zucchini
• 1 can (7-1/2 oz/212 mL) salmon, drained
• 1-1/2 cups (375 mL) milk
• 1 can (10 oz/284 mL) cream style corn
• Pepper
• 1/2 cup (125 mL) chopped fresh parsley

Preparation

1. In large saucepan, sauté onions, celery, green pepper and garlic in butter for 5 minutes while stirring.Stir in potatoes, carrots, broth, water and dill. Bring to boil.
2. Reduce heat, cover and simmer for 20 minutes. Add zucchini and cook for another 5 minutes. Stir in salmon, milk and corn, season to taste with pepper. Cook over low heat for 5 to 10 minutes