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

Drain and flake salmon, reserving liquid. Saute garlic, onions, 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 nearly tender. Add peas and cook 5 minutes. Add flaked salmon, corn, and evaporated milk. Heat through. Sprinkle with parsley. Optional additions: shrimp and Chinese pea pods.