No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
" Use fresh or canned salmon in this rich-tasting soup. "
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 red 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
1 In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, season
with 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.
Makes 7 servings
The Lighter
Side;
No-salt-added corn
Evaporated skim milk
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" Use fresh or canned salmon in this rich-tasting soup. " |
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Easy Recipes
Copyright©
Glenda's Attic
All Rights Reserved
May 27, 2008