Ingredients
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1 tablespoon butter
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1/2 cup chopped onion
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1/2 cup chopped celery
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1 clove garlic, finely minced
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3 cups diced potatoes (diced)
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1 cup chicken broth
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1 cup water
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1 cup diced zucchini
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1 can salmon, drained
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1 1/2 cups milk
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1 can cream-style corn (fresh is even better)
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salt & pepper
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chopped fresh parsley
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2 tablespoons butter
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1 cup diced carrot
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1/4 cup chopped green bell pepper
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1/2 teaspoon dill seed
Instructions
- In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
- Stir in potatoes, carrots, broth, water and dill.
- Bring to boil.
- Reduce heat, cover and simmer for 20 minutes.
- Add zucchini and cook for another 5 minutes.
- Stir in salmon, milk and corn; season to taste with salt and pepper.
- Cook over low heat for 5 to 10 minutes.
- Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).