Description
I don’t like fish, but I LOVE this soup!
Ingredients
- 3 tablespoons butter
- ¾ cup chopped onion
- ½ cup chopped celery
- 1 teaspoon garlic powder
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 2 (16 ounce) cans salmon
- 1 (12 fluid ounce) can evaporated milk
- 1 (15 ounce) can creamed corn
- ½ pound Cheddar cheese, shredded
Instructions
- Melt butter in a large pot over medium heat. Add onion
- celery
- and garlic powder; sauté until onions are tender. Add broth; stir in potatoes and carrots. Season with salt
- pepper
- and dill. Bring to a boil; reduce heat
- cover
- and simmer 20 minutes.
- Stir in salmon
- corn
- evaporated milk
- and cheese. Cook until heated through.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8