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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I haven't tried this yet. Ingredients:
1 (7 1/2 ounce) can salmon |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 minced garlic clove |
2 tablespoons butter |
1 cup diced potato |
1 cup diced carrot |
2 cups chicken broth |
1/2 teaspoon thyme |
1/4 teaspoon black pepper |
1 (13 ounce) can evaporated milk |
1 (10 ounce) package frozen corn kernels, thawed |
minced parsley, to taste |
Directions:
1. Drain and flake salmon, reserving liquid.
2. Saute onions, celery and garlic in butter.
3. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.
4. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender.
5. Add flaked salmon, evaporated milk and corn; heat through and adjust seasoning if necessary.
6. Sprinkle with a little fresh minced parsley for garnish, if desired.
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