Ingredients
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/2 cup chopped green pepper
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4 cloves garlic, minced
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4 cups unpeeled baking potatoes, large dice
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2 cups sliced carrots
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3 -4 bay leaves, torn
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1 teaspoon dried dill weed
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1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
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1 (14 3/4 ounce) can cream-style corn
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2 cups skim milk, thickened with 2 t granulated flour (Wondra)
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3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
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1/4-1/2 teaspoon liquid smoke
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2 (14 1/2 ounce) cans fat-free chicken broth
Instructions
- In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
- Cover& simmer 20 minutes til veggies are tender.
- Add selected additional veg and cook 5 minutes more.
- Add corn, milk& salmon& liquid smoke and heat thoroughly.
- Adjust seasonings-add salt if needed.
- We use a litte Tabasco to give it more of a"kick.
- "Goes well with a hot loaf of sourdough or other rustic bread.
- **Evenbetter the next day**.