Alaskan Salmon Chowder

By Addie

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Garrett Estate in Fort Worth, Texas in 1994.

Ingredients

• 8 ounces cooked salmon
• 1/2 cup each chopped onions and chopped celery
• 1 clove garlic, minced
• 2 Tablespoons margarine
• 1 cup each diced potatoes and diced carrots
• 2 cups low salt chicken broth
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/2 cup chopped broccoli
• 1 can (13 oz.) evaporated milk
• 1 pkg. (10 oz. ) frozen corn kernels, thawed
• Minced parsley

Preparation

Step 1

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 minced parsley to serve.