Creamy Salmon Chowder

We first tried this Alaskan Salmon Chowder (found in a Taste of Home magazine) several years ago and thought it was delicious. That was pre-blog days, so when I felt in the mood for it again this week, decided I should share it with all of you! I inadvertently bought fat-free evaporated milk, so I'll probably add some cream to this if it isn't thick enough, but you can do whatever you want. If you follow the recipe as written, it's nice and low-fat! We're going to have nice hot Pumpkin Rolls with it. Can't wait!!

Creamy Salmon Chowder

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red pepper
1 garlic clove, minced
2 cups 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 can (14-3/4 ounces) cream-style corn**
1 can (12 ounces) evaporated milk
2 cans (7-1/2 ounces each) salmon, drained and bones removed

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.

**If you don't have creamed corn in your pantry, but do have regular canned corn, here's a recipe so make your own. However, for this soup, I would just make a white sauce and add that with the drained corn, instead of the cream-style corn and evaporated milk.

Wayne sent me another recipe to try for Creamy Salmon Chowder, so I made it. His comment was, "This was very delicious, but it would be better with corn and without the lemon peel." In the future,maybe we'll stick with the above recipe, and maybe even add some bacon! It's also good to note that you can substitute leeks for the onions, and that salmon chowder is still delectable without carrots and zucchini.