Add great nutrition to a hot and hearty vegetable chowder with the simple addition of canned salmon. Easily reduce the calories and fat content of this chowder by using low-fat to non-fat products.
1 (7.5-ounce) can salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove, finely minced
2 tablespoons butter or margarine
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1/2 cup chopped broccoli
1 (12-ounce) can evaporated milk
1 (10-ounce) package frozen corn kernels, thawed
Chopped flat-leaf parsley for garnish
- Drain and flake salmon, reserving liquid.
- Sauté 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 chopped parsley to serve.
Makes 6 servings.