A hearty and creamy chowder featuring salmon and fresh vegetables, perfect for a comforting meal.
Heat a saucepan over medium heat and add a splash of chicken broth.
Using broth instead of oil adds flavor and reduces calories.
Add the chopped onion, celery, green pepper, and minced garlic to the saucepan. Cook until softened.
Stir frequently to prevent the garlic from burning.
Add the diced potatoes, sliced carrots, seasoning salt, dill weed, and the remaining chicken broth. Bring to a simmer.
Cut the vegetables into uniform sizes for even cooking.
Cover the saucepan and let it simmer until the vegetables are tender, about 20 minutes.
Check the vegetables with a fork for doneness.
Add the sliced zucchini and cook for an additional 5 minutes.
Zucchini cooks quickly, so add it towards the end.
Stir in the evaporated milk and flaked salmon. Heat gently until warmed through.
Avoid boiling after adding the milk to prevent curdling.
Serve the chowder hot, garnished with fresh dill or a lemon wedge if desired.
Serve with crusty bread for a complete meal.
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