Salmon Chowder

Salmon Chowder
from the Health Department

*Seth isn't a salmon fan, but he liked this soup.

¾ C. chopped onion

½ C. chopped celery

1 tsp. garlic powder

2 C. diced potatoes

2 C. carrots, diced

2 C. chicken broth

1 tsp. salt

1 tsp. black pepper

2 (16 oz. cans) salmon

1 (12 oz.) can evaporated milk

1 (16 oz.) bag frozen creamed corn (or I used canned)

½ lb. Cheddar or cheese blend, shredded

Directions:

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until tender. Stir in potatoes, carrots, broth, salt, and pepper. Cover and summer 20 minutes.

2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Makes approximately 8 servings.


Variations:

May add 2-3 Tbsp. butter.

May add whole wheat tortilla cut into strips or pieces.

May use any other meat or vegetable combinations.