Kathie Oh's Recipe

Alaskan Salmon Chowder

Category: entrees

1 can (7 1/2 ounces) Alaska Salmon
1/2 cup chopped Celery
1/2 cup chopped Onions
1 clove Garlic, minced
2 tablespoons Butter
1 cup diced Carrots
1 cup diced Potatoes
2 cups Low-Salt Chicken Broth
1/2 teaspoon Thyme
1/4 teaspoon Black Pepper
1/2 cup chopped Broccoli
1 can (13 ounces) Low-Fat Evaporated Milk
1 package (10 ounces) frozen Corn Kernels, thawed
minced Parsley



Drain salmon into shallow bowl, reserve liquid. Flake salmon with fork.

In small saucepan over low heat, saute celery, onions and garlic in butter.

As vegetables become soft, add carrots, potatoes, reserved liquid, chicken broth and seasonings.

Cover and simmer 20 minutes.

Add broccoli and cook additional 5 minutes.

Add salmon, corn and evaporated milk. Heat through.

Serve in shallow bowls.

Sprinkle with parsley.