Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 green bell pepper, diced
- 1 clove garlic, chopped
- 1 small potato, peeled and diced
- 500 ml (2 cups) sodium-reduced chicken broth
- 2 ml (1/2 tsp.) dried thyme
- 2 ml (1/2 tsp.) dill seeds
- 1 zucchini, diced
- 1 can 213 g (7 ½ oz.) sodium-reduced salmon, skin removed
- 1 can 284 ml (10 oz.) cream corn
- 500 ml (2 cups) unsweetened milk or plant-based drink
- Salt and ground pepper
Preparation
- In a large saucepan, heat oil over medium heat and cook onion, carrot, celery, bell pepper and garlic for about 5 minutes.
- Stir in potato, broth, thyme and dill.
- Bring to boil, reduce heat and simmer, covered, for 20 minutes.
- Add zucchini, salmon, corn and milk and continue cooking over low heat for 10 minutes. Add salt and pepper to taste.