Salmon Chowder

• 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

1. 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.
2. Cover& simmer 20 minutes til veggies are tender.
3. Add selected additional veg and cook 5 minutes more.
4. Add corn, milk& salmon& liquid smoke and heat thoroughly.
5. Adjust seasonings-add salt if needed.
6. We use a litte Tabasco to give it more of a"kick.
7. "Goes well with a hot loaf of sourdough or other rustic bread.
8. **Evenbetter the next day**.

onion, celery, green pepper, garlic, chicken broth, baking potatoes, carrots, bay leaves, dill weed, zucchini, creamstyle, milk, liquid smoke

Taken from www.food.com/recipe/salmon-chowder-24604 (may not work)