Busters Recipes

Salmon Corn Chowder

1 can (7 1/2 oz.) salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
2 tablespoons butter
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 can (13 oz.) evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
minced parsley
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in
butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and
seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are
nearly tender. Add flaked salmon, evaporated milk and corn; heat through.
Sprinkle with a little fresh minced parsley for garnish, if desired.
Makes 6 servings of salmon chowder with corn and potatoes