- 3 tbsp butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 minced garlic clove
- 2 cups diced potatoes
- 2 diced carrots
- 2 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dill weed
- 2 cans Henry & Lisa's pink salmon
- 1 (12 oz) can evaporated milk
- 1 (15 oz) can creamed corn
- 1/2 lbs shredded Cheddar cheese
In large pot melt butter over medium heat. Add onions, celery, and garlic and saute until onions are tender. Add potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil and then reduce heat to simmer for 20 minutes. Add salmon, evaporated milk, corn, and cheese. Cook until heated through. Serve immediately.
serves 6
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