Name: Vegetable Salmon Chowder
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 2 Tbsp. finely shredded carrots; ½ cup instant potatoes; 2 tsp. lemon juice; 2 Tbsp. finely cut red bell peppers; 16-oz. can pink salmon; 4 cups skim milk; ¼ tsp. black pepper; water to cover; 2 Tbsp. fresh parsley, or 1 Tbsp. dried parsley; ½ tsp. salt; ½ cup diced onions; 1½ cups cubed potatoes; 1 cup diced celery

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Esther J. Yoder Hartville, OH

Ingredients

1½ cups cubed potatoes
1 cup diced celery
½ cup

Method

Combine cubed potatoes, celery, onions, parsley, salt, pepper, and water to cover in slow cooker.
Cook on High for 3 hours, or until soft. Add a bit more water if needed.
Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.
Heat 1 hour more until very hot.

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Vegetable Salmon Chowder

Ingredients

Method

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