Last week I was putting together my grocery list, opened up the refrigerator and noticed a leftover salmon steak from dinner, some green beans, also from the same dinner and odds and ends of vegetables like pototoes, carrots and celery. I also remembered I now had some fresh herbs growing the Aerogarden so making a salmon chowder seemed like a great idea. I thought I’d share my recipe with you, along with a photo. It turned out great and it just goes to show how leftovers and a few pantry items can become another meal…or at least a great lunch.
Salmon Chowder(Serves 4-6)
1 tablespoon oil
½ cup chopped onion
½ cup chopped celery
1 garlic clove, minced
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon of fresh dill or ½ tsp. Dried dill
1 can (14 ½ oz.) chicken or vegetable broth
1 cup corn
1 can (12 oz.) evaporated milk
Leftover ingredients-
Salmon—I used a leftover salmon steak from a previous dinner. It was probably about 1 cup of salmon, a 7 ½ oz. can of salmon could probably be used to0, maybe two if you wanted more salmon in the chowder.
Green Beans—I used about ½ cup chopped cooked green beans.

Heat the oil in a large saucepan, sauté the onion until softened, add the garlic, carrots, celery and potatoes and stir together, sprinkle in the dill and add the chicken or vegetable broth. Lower the heat and simmer for about 10-15 minutes or until vegetables are tender. Stir in the corn, green beans and then gradually stir in evaporated milk. Gently stir in salmon and heat through.
Serve with bread or crackers.

And this week on Budget Smart Girl, another great guest who will share her money saving tips with us. And it’s almost spring, so let’s think about ways we can give our homes a new look on a budget.
And don’t forget March is Frozen Food Month, look for coupons and in store promotions on all types of frozen foods and stock up while you can.
Have a good week.