Salmon Chowder
2 (14-ounce) cans chicken or vegetable broth
1 (32- or 40-ounce) bag frozen stew or assorted vegetables
1 (15-ounce) can yellow cream-style corn
2 (12-ounce) cans evaporated regular or fat-free milk
1 pound leftover skinned salmon fillet, fresh salmon fillet, or 2 (7.5-ounce) cans salmon, cut into chunks
Bring broth to a boil. Add vegetables and return to boil. Reduce heat to a simmer and add corn, evaporated milk and salmon. Simmer for 10-15 minutes. Season with salt and pepper.
Makes 6 servings.
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