Salmon Chowder - cooking recipe

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3 -4 bay leaves, torn
1 teaspoon dried dill weed
1 1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
1 (14 3/4 ounce) can cream-style corn
2 cups skim milk, thickened with 2 t granulated flour (Wondra)
3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
1/4 - 1/2 teaspoon liquid smoke

Preparation

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**.