Recipe: Salmon Chowder from 1975

SALMON CHOWDER FROM 1975

1 (7 3/4 oz) can Salmon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green (bell) pepper, chopped
1 clove garlic, minced
3 tablespoons butter or bacon fat
1 cup potatoes, diced
1 cup carrots, diced
2 cups chicken broth
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dillseed
1/2 cup zucchini, diced
1 (14 oz) can evaporated milk
1 (8 3/4 oz) can cream style corn
Parsley for garnish

Drain and flake salmon, reserving liquid; set aside.

Saute onion, celery, green (bell) pepper and garlic in butter or bacon fat until vegetables are translucent.

Add potatoes, carrots, chicken broth and seasonings to onion mixture. Cover and simmer 20 minutes.

Add zucchini and cook 5 minutes.

Add flaked salmon and reserved liquid, evaporated milk and corn. Heat through.

Serve with a sprinkling of parsley.

Makes 4 to 6 servings.
Source: Milwaukee Journal, Wednesday, Nov 12, 1975