Salmon Chowder

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A hearty chowder recipe that cuts down on the fat by using fat free evaporated milk.

What Is Chowder?
A thick chunky soup typically made with seafood and vegetables. The name is derived from the French world chaudiere which is a caldron used by fisherman to make their fresh fish stews. Clam chowder is probably the most common chowder in the U.S. but chowders may simply be any soup with a rich base and chunks of food (like a corn chowder).

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    • 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 fat free 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, and seasoned salt if desired and dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for five minutes. Add corn, milk and salmon; heat through.
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