Harvest Salmon Chowder

  • 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
  1. Drain and flake the salmon, reserving liquid.
  2. Sauté onion, celery, green pepper and garlic in butter until vegetables are translucent.
  3. Add potatoes, carrots, chicken broth, salt, pepper, and dill seeds.
  4. Cover and simmer 20 minutes.
  5. Add zucchini and cook 5 minutes.
  6. Add flaked salmon and reserved liquid, evaporated milk and corn.
  7. Heath through.
  8. 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.

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