Chowder Salmon
7 1/2 oz salmon
1/2 c chopped onions
1/2 c chopped celery
1 garlic clove; minced
2 tb margarine
1 c diced potatoes
1 c diced carrots
2 c broth
1/2 ts thyme
1/4 ts black pepper
1/2 c chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels; thawed
1 minced parsley
Cook and flake salmon, reserving liquid. Sauté onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.