Alaskan Salmon Chowder Recipe

Ingredients
<br>- 1/2 cup chopped onion
<br>- 1/2 cup chopped celery
<br>- 1/4 cup chopped green pepper
<br>- 1 garlic clove, minced
<br>- 1 (14.5 ounce) can chicken broth, divided
<br>- 2 cups diced peeled potatoes
<br>- 1 cup sliced carrots
<br>- 1 teaspoon seasoned salt (optional)
<br>- 1/2 teaspoon dill weed
<br>- 1 small zucchini, thinly sliced
<br>- 1 (14.75 ounce) can cream-style corn
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed
<br><p></p>Directions
<br>step 1: 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.
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Ingredients
- 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

Directions
step 1: 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.

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