1 can (14¾ ounces) salmon
3 T. butter
1 clove garlic, minced
1 cup carrots, peeled and diced
½ cup onion, diced
½ cup celery, diced
½ cup green bell pepper, diced
½ cup potatoes, peeled and diced
2 cups chicken broth
1 tsp. salt
½ tsp. pepper
½ tsp. thyme
½ cup peas, fresh or frozen
1 cup corn, fresh or frozen
1 can evaporated milk
Fresh parsley, minced, for garnish (optional)
Drain and flake the salmon, reserving the liquid.
In a large pot, melt the butter. Add the garlic, carrots, onion, celery, bell pepper, and potatoes and sauté for several minutes or until they begin to cook and soften a bit.
Add the reserved salmon liquid, broth, salt, pepper, and thyme. Cover and simmer for 20 minutes.
Add the salmon, peas, corn, and evaporated milk and heat thoroughly. Garnish with minced fresh parsley if desired and serve immediately.
Serves 4 to 6.