Harvest salmon chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Can (7 3/4 oz) red salmon | |
| ½ | cup | Each chopped onion and |
| Chopped celery | ||
| 1 | clove | Garlic |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Each diced potatoes and |
| Carrots | ||
| 2 | cups | Chicken broth |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| ½ | cup | Chopped broccoli |
| 1 | Can (13 oz) evaporated | |
| Milk (can be skimmed) | ||
| 1 | Can (8 1/2 oz) cream- | |
| Style corn | ||
| Minced parsley | ||
Directions
Drain salmon, reserving liquid; flake, saute onion, celery and garlic in butter. 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.
From: Charlie Dunn
Submitted By CANDIS COMPTON On 08-09-95