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Salmon Chowder to Empty the Crisper

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“This is a flexible recipe - and because it starts with canned salmon, try making it with the veggies you have on hand. Be creative! You can cook this ahead of time, even 2-3 days: this soup tastes better with time.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, saute 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 salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes.
  5. Serve sprinkled with fresh parsley and a tab of butter floating on top.

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