Harvest Salmon Chowder - cooking recipe

Ingredients

1 can (7 3/4 oz.) salmon
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 clove garlic, minced
3 Tbsp. butter
1 c. diced potatoes
1 c. diced carrots
2 c. chicken broth
1 1/2 tsp. salt
3/4 tsp. pepper
1/2 tsp. dill seed
1/3 c. diced zucchini
1 can (13 oz.) evaporated milk
1 can (8 3/4 oz.) cream-style corn
chopped parsley

Preparation

Drain and flake salmon, reserving liquid.
Saute onion, celery, green pepper and garlic in butter until vegetables are translucent.
Add potatoes, carrots, chicken broth and seasonings. Cover and simmer 20 minutes.
Add zucchini and cook 5 minutes. Add flaked salmon, reserving salmon liquid, evaporated milk and corn.
Heat thoroughly.
Serve with sprinkling of parsley.