Northwest Salmon Chowder

Name: Northwest Salmon Chowder
Ingredients: 1/2 cup each chopped celery, onion and green pepper; 1 garlic clove, minced; 3 tablespoons butter; 1 can (14-1/2 ounces) chicken broth; 1 cup uncooked diced peeled potatoes; 1 cup shredded carrots; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1/4 to 3/4 teaspoon dill weed; 1 can (14-3/4 ounces) cream-style corn; 2 cups half-and-half cream; 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

"I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington..."

INGREDIENTS

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1/2 cup each chopped celery, onion and green pepper

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1 garlic clove, minced

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3 tablespoons butter

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1 can (14-1/2 ounces) chicken broth

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1 cup uncooked diced peeled potatoes

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1 cup shredded carrots

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1-1/2 teaspoons salt

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1/2 teaspoon pepper

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1/4 to 3/4 teaspoon dill weed

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1 can (14-3/4 ounces) cream-style corn

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2 cups half-and-half cream

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1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

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