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To make salmon chowder for 6 you will need
Ingredients
| 7 1/2 | ounces | Canned salmon | | 2 1/2 | oz | Chopped onions | | 2 1/2 | oz | Chopped celery | | 1 | | Garlic clove; minced | | 2 | tablespoons | Margarine | | 5 1/4 | oz | Diced-potatoes | | 5 1/4 | oz | Diced carrots | | 16 | fl oz | chicken-broth | | 1/2 | teaspoons | Thyme | | 1/4 | teaspoons | Black pepper | | 2 1/2 | oz | Chopped broccoli | | 13 | ounces | Low-fat evaporated milk | | 10 | ounces | Frozen corn kernels; thawed | | | Minced parsley |
Instructions
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 the salmon chowder with minced parsley to serve.
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Wed 30 Jan 2008
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