1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 lg. clove garlic, minced fine
3 tbsp. butter
2 c. chicken broth
1 c. diced, peeled potatoes
1 c. sliced carrots
1 tsp. salt
3/4 tsp. pepper
1 (13 oz.) can evaporated milk
1 (17 oz.) can cream style corn
1 (16 oz.) can salmon, drained (flake & remove lg. bones)

Saute onion, celery, green pepper and garlic in butter until vegetables are tender. Add potatoes, carrots, chicken broth, salt and pepper. Cover and simmer 20 minutes. Add corn, milk and salmon. Heat thoroughly, simmering, do not boil.