1 (7 3/4 oz.) can salmon
1/2 c. chopped onion
1/2 c. chopped celery
1 med. clove garlic, minced
1 tbsp. vegetable oil
1 c. diced potatoes
1 c. diced carrots
2 c. chicken broth or water
1/2 tsp. dried leaf thyme
1/4 tsp. pepper
1/2 c. chopped broccoli
1 c. frozen corn
1 c. skim evaporated milk
Minced parsley

Drain and flake salmon and reserve liquid. Saute onion, celery and garlic in oil. Add potatoes, carrots, salmon liquid, chicken broth, thyme, adn pepper. Simmer covered 20 minutes. Add broccoli and corn. Cook 5 minutes more. Add salmon and evaporated milk. Heat thoroughly. Sprinkle with parsley. Makes 4-6 servings.