Alaska salmon chowder

Ingredients

Quantity		Ingredient
7½	ounce	Canned Alaska salmon
½	cup	Chopped onions
½	cup	Chopped celery
1		Garlic clove; minced
2	tablespoons	Margarine
1	cup	Diced potatoes
1	cup	Diced carrots
2	cups	Low salt chicken broth
½	teaspoon	Thyme
¼	teaspoon	Black pepper
½	cup	Chopped broccoli
13	ounces	Low-fat evaporated milk
10	ounces	Frozen corn kernels; thawed
		Minced parsley

Directions

Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. 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.

Nutrients Per Serving:

Calories: 238 Protein: 15⅗ g Fat-Total: 5.71 g Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg Dietary Fiber: 4.26 g

Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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