1 (7 3/4 oz.) can salmon
1 clove garlic, minced
1/2 c. each chopped onion, celery and green pepper
3 tbsp. butter
1 c. diced potatoes
1 c. diced carrots
2 c. chicken broth
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 c. frozen peas
1 (8 3/4 oz.) can cream style corn
1 (13 oz.) can evaporated milk
Minced parsley

Drain and flake salmon, reserving liquid. Saute garlic, onion, celery and green pepper in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Cover and simmer 20 minutes or until vegetables are are nearly tender. Add peas and cook 5 minutes; add flaked salmon, corn and evaporated milk. Heat through, sprinkle with parsley.

Serves 4-6.