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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 6
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1 1/2 teaspoons seasoned salt
- 1/2 cup diced zucchini
- 1 (16 ounce) can salmon, drained and flaked, juice reserved
- 1 (14 ounce) can cream-style corn
- 1 (13 ounce) can evaporated milk
- Carbohydrate 28.3
- Cholesterol 65
- Fat 13.2
- Protein 20.8
- Sodium 837
- Calories 301 calories;
Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes. Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more. Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.
