Add terrific 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 lowfat to nonfat products.

Salmon Chowder

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 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 (13-ounce) can evaporated milk
1 (10-ounce) package frozen corn kernels, thawed
Minced parsley

1. Drain and flake salmon, reserving liquid.
2. 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.
3. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

Makes 6 servings.