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Harvest Salmon Chowder

1 (7 oz.) can boneless Salmon
1/2 cup chopped onion
1/2 cup chopped celery
1 clove minced garlic
2 Tbsp. butter
1 cup sliced carrots
1 cup cubed potatoes
2 cups chicken broth
1/2 tsp. salt
1 tsp. thyme
1/4 tsp. pepper
1/2 cup chopped broccoli
1 small can evaporated milk
1 cup milk
1 small can cream corn


Drain Salmon and flake, reserving liquid. Saute onion and garlic in butter until transparent. Put in soup pan with potatoes, carrots, Salmon liquid, chicken broth and seasonings. Simmer 15 minutes. Add broccoli and cook 5 minutes. Add flaked Salmon, evaporated milk and cream corn. Heat thoroughly but DO NOT boil.


Serves 4-6



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