Ingredients
1/2 cup chopped onion1/2 cup chopped celery1/4 cup chopped green pepper1 garlic clove, minced1 can (14-1/2 ounces) chicken broth, divided2 cups diced peeled potatoes1 cup sliced carrots1 teaspoon seasoned salt, optional1/2 teaspoon dill weed1 small zucchini, thinly sliced1 can (14-3/4 ounces) cream-style corn1 can (12 ounces) evaporated milk2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed
Preparation
In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the 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 the corn, milk and salmon; heat through.
