- One (7 3/4 oz) can salmon
- One-half cup chopped onion
- One-half cup chopped celery
- One-fourth cup chopped green pepper
- One clove garlic, minced
- Three tablespoons butter or bacon fat drippings
- One cup diced peeled potatoes
- One cup diced peeled carrots
- Two cups chicken broth
- 3/4 teaspoon pepper
- 1/2 teaspoon dill seeds
- 1/2 cup diced zucchini
- One (13 ounce) can evaporated milk
- One (8 3/4 ounce) can cream-style corn
- Chopped parsley
- Drain and flake the salmon, reserving liquid.
- Sauté onion, celery, green pepper and garlic in butter until vegetables are translucent.
- Add potatoes, carrots, chicken broth, salt, pepper, and dill seeds.
- Cover and simmer 20 minutes.
- Add zucchini and cook 5 minutes.
- Add flaked salmon and reserved liquid, evaporated milk and corn.
- Heath through.
- Serve with a sprinkling of parsley
- Makes 4-6 servings
- Note on the original recipe in Ruth’s handwriting:
Delicious! I use large cans of salmon [16 oz] and corn [15 oz]. We do the same and adjust the vegetables to add a bit more. - This is also on the web at bigoven.com with a couple of additional notes. [They leave out the dill???]
Newspaper clipping (likely Springfield Union) in Ruth Shoemaker’s files. Probably 1970s.
(4.00 out of 5)