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Alaska Salmon Chowderfish, soups 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 Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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