Happy Friday!! Thank you for all of the kind comments you wrote about Jordan’s house tour. Several folks asked about the paint colors, and she asked me to tell you that she will write a post for Monday that will answer your questions.
Today’s recipe is the perfect meal for a Saturday lunch or for dinner on a cool fall evening. It might become your favorite comfort food. It is full of nourishment, color, and taste. All the flavors blend together to make it one of my favorite soups.
It has its share of chopping, but the good thing is that most of the chopping and cooking can be done ahead of time.
The salmon could even be baked the night before so that it can be tossed into the soup at the last minute. The recipe has a lot of ingredients so that it can be feed a crowd, or it can be a meal one night and leftovers the next. Oh, and by the way, I found this recipe in a Taste of Home magazine years ago, so they get full credit for its development.
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper (I used an orange pepper)
1 can (14.5 ounces) chicken broth
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt (optional)
1 small zucchini, thinly sliced
1 can cream of corn
1 can evaporated milk
2 cups cooked salmon chunks
In a saucepan, cook onion, celery, pepper and 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt (if using) dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 mintues. Add corn, milk and salmon. Heat through.
(1 cup has 225 calories. I just thought you might want to know.)