Alaska Salmon Chowder

Sautéed onions, celery and garlic combined with chicken broth, potatoes, carrots and broccoli. Vegetables are simmered over low until tender. Salmon, evaporated milk and corn are added and simmered long enough to heat through. Individual servings are garnished with minced fresh parsley.

Ingredients -

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

Preparation:

1. In a medium saucepan, sauté the garlic, celery and onions in butter.

2. Add the reserved liquid, broth, seasonings, potatoes and carrots.

3. Simmer covered until the vegetables are tender which takes about 20 minutes.

4. Add the broccoli and cook for an additional 5 minutes.

5. Add the corn, milk and salmon.

6. Heat thoroughly.

7. Sprinkle with minced parsley to serve.

Salmon Tips -

Baking Salmon

Brush salmon with softened butter and season with salt and pepper and your favorite dried or fresh herbs. Place salmon pieces in a greased ceramic or metal baking pan. Bake in preheated 350 F oven 10 minutes per inch of thickness. Salmon should flake when properly cooked.

Salmon Tips -

Steaming Salmon

Arrange salmon pieces on steaming rack. Pour cooking liquids over salmon into pan. Lightly season salmon. Add any additional herbs and spices to the cooking liquid. Cover, bring to a boil over medium heat, and steam salmon 10 minutes per half pound of fish.

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