| Salmon Chowder |
| Ingredients 1 can (14 3/4 ounces) Salmon 1 cup each Copped Onions & Chopped Celery 2 cloves Garlic, minced 4 tablespoons Margarine 2 cups each Diced Potatoes & Diced Carrots 4 cups Low Salt Chicken Broth 1 teaspoon Thyme 1/2 teaspoon Black Pepper 1 cup Copped Broccoli 2 cans (13 ounces each) Low-fat Evaporated Milk 2 packages (10 ounces each) Frozen Corn Kernels, thawed. Minced Parsley |
| Directions 1.) Drain salmon, reserving liquid. 2.) Saute' onions, celery & garlic in margarine. 3.) Add potatoes, carrots, reserved salmon liquid, chicken broth & seasonings. 4.) Simmer, covered, for 20 minutes or until vegetables are nearly tender. 5.) Add broccoli & cook for another 5 minutes. 6.) Add flaked salmon, evaporated milk & corn. 7.) Heat thoroughly. 8.) Sprinkle with parsley to serve. |