Alaska Salmon Chowder

7 1/2 oz canned alaska salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove; minced
2 tablespoon margarine
1 cup diced potatoes
1 cup diced carrots
2 cup low salt chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/2 cup chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels; thawed
1 minced parsley


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
with minced parsley to serve.

Nutrients Per Serving:
Calories: 238 Protein: 15.6 g Fat-Total: 5.71 g
Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg
Dietary Fiber: 4.26 g