Recipe: Northwest Salmon Chowder

A white crock-pot with "Tooze" written in permanent marker on one of the handles... It's there nearly very week and the soups it contains are always delicious and always gone by the end of the meal. This week it held Mrs. Tooze's "Northwest Salmon Chowder" and the taste buds of everyone who took a bowl were delighted. Now you don't have to wait till the next time Mrs. Tooze brings it to church. Here's the recipe so you can make it any time you desire:

Northwest Salmon Chowder

1/2 cup each chopped celery, onion and green or red bell pepper
1 garlic clove, minced
1 tablespoon butter
2 cups chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
1 can (14-15 oz.) cream-style corn
2 cups half-and-half cream
2 cups fully cooked red salmon chunks or 1 can red salmon, drained, flaked, bones and skin removed

In a large saucepan, sauté celery, onion, pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts).

Thank you Mrs. Tooze for all the delicious soups you bring to share with us all!