Alaska Salmon Chowder
7 1/2 oz canned Alaska salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove, minced
2 Tbsp butter
1 cup diced potatoes
1 cup diced carrots
2 cups low salt chicken broth
1/2 tsp thyme
1/4 tsp black pepper
1/2 cup chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels, thawed
Minced parsley
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in
butter. Add potatoes, carrots, reserved salmon liquid, chicken 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.
Sandy U.
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