Salmon Chowder

Makes 6 servings

Charlotte

ingredients

1 7.5 oz. can Wild Red Alaskan Sockeye Salmon (traditional, with skin and edible bones, or skinless-boneless)
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
2 Tbsp butter
1 cup each diced (unpeeled) potatoes
1 cup each diced carrots
2 cups low-salt or no-salt chicken broth
1/2 tsp thyme
1/4 tsp ground black pepper
1/2 cup chopped broccoli
1 can (13 oz.) low-fat evaporated milk
1 pkg. (10 oz.) frozen corn kernels, thawed
Minced fresh parsley

1
Drain and flake salmon, reserving liquid. Sauté onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.
2
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.
3
Sprinkle with minced parsley to serve.