1 (7 1/2-ounce) can salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove, finely minced
2 tablespoons butter
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
(substitute with vegetable broth during lent)
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1/2 cup broccoli
1 (13-ounce) can evaporated milk
1 (10-ounce) package frozen corn kernels, thawed
1. Drain and flake salmon, reserving liquid.
2. Saute onions, 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.
3. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Note: I like to chop all the vegetables (except the corn) with the Pampered Chef chopper so they are all small and uniform.
Makes 6 servings Pin It