Updated Thursday, May 23rd, 2002
Yield: 4 to 6 servings
Pretty in color, rich, thick, and flavorful. A great way to make use of the late summer harvest.
In a large saucepan or stockpot, melt the butter over medium-high heat. Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes. Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes. Add the zucchini and yellow squash and simmer for 5 minutes. Flake the salmon and add to the pot along with its liquid, the milk, and the corn. Heat through before serving.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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