Alaskan Salmon Chowder

>From Anchorage, Alaska, Carol R. says, "In this rich-tasting soup, we
use red salmon my husband and son catch."

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt, optional
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon,
drained and bones removed

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup
broth until tender. Add potatoes, carrots, seasoned salt if desired,
dill and remaining broth. Cover and simmer for 20 minutes or until
vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn,
milk and salmon; heat through.

Yield: 7 servings.

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth,
no-salt-
added corn and evaporated skim milk and without seasoned salt) equals
225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate,
20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1-1/2
starch, 1 vegetable.

Source: Taste of Home Newsletter





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