Preparation:
1. Heat oil in a large saucepan over medium heat. Add onion, celery and
red
pepper; cook for about 5 minutes, mixing occasionally. Add the potatoes,
zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to
combine.
Cover and bring mixture to a boil; reduce heat and simmer until the
vegetables
are tender, about 20 minutes.
2. Meanwhile, empty salmon onto a plate and mash with fork to break up fish
and bones. In a medium bowl, whisk cornstarch in milk to dissolve. Add
salmon
and milk mixture to saucepan and stir to combine. Bring to simmer; lower
heat
and bubble gently, stirring occasionally, until slightly thickened, about 10
minutes. Serve chowder garnished with scallions.
NOTES: Tasty canned salmon has secret calcium stores because it contains the
soft, edible bones of the fish. Calcium count: 41 percent of your daily
requirement. |
