No-work salmon chowder

Yield: 4 servings

Measure Ingredient
1 can Salmon (15 1/2 oz) OR
2 cans Tuna packed in water (7 oz)
1 pack Frozen corn kernels, thawed (10 oz)
2 cans Italian-style stewed tomatoes (14 1/2 oz)
2 packs Clam juice (8 oz)
½ cup Long-grain white rice
½ teaspoon Garlic powder
Salt to taste
3 drops Tabasco sauce

From "The Monday to Friday Cookbook." Drain salmon. Combine with corn kernels, stewed tomatoes, clam juice, rice and garlic powder in a medium-size saucepan and bring to boil over medium heat.

Reduce heat to low and simmer, covered, until rice is tender and flavors blend, about 20 minutes. Season to taste with salt and Tabasco.

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