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Alaska Salmon Chowder

  • 1 (7 & 1/2 oz.) can Alaska salmon
  • 1/2 c. chopped onions
  • 1/2 c. chopped celery
  • 1 clove garlic, minced
  • 2 T. margarine
  • 1 c. diced potatoes
  • 1 c. diced carrots
  • 2 c. low-salt chicken broth
  • 1/2 tsp. thyme
  • 1/4 tsp. black pepper
  • 1/2 c. chopped broccoli
  • 1 (13 oz.) can low-fat evaporated milk
  • 1 (10 oz.) pkg. frozen corn kernels, thawed
  • minced parsley
     
 
Drain and flake salmon, reserving the liquid. Saute onions and celery and garlic in margarine. Add potatoes, carrots and the reserved salmon liquid. Add chicken broth and seasonings. Cover and simmer for 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 parsley. Serves 6.
 





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