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Salmon Chowder

1 (7 3/4 oz.) can Salmon
1/2 cup chopped onion
1/2 cup chopped celery
1 medium clove garlic, minced
1 Tbsp. vegetable oil
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth or water
1/2 tsp. dried leaf thyme
1/4 tsp. pepper
1/2 cup chopped broccoli
1 cup frozen corn
1 cup skim evaporated milk
Minced parsley


Drain and flake Salmon and reserve liquid. Saute onion, celery and garlic in oil. Add potatoes, carrots, Salmon liquid, chicken broth, thyme, adn pepper. Simmer covered 20 minutes. Add broccoli and corn. Cook 5 minutes more. Add Salmon and evaporated milk. Heat thoroughly. Sprinkle with parsley.


Makes 4-6 servings



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