1 lb. cooked salmon, boneless
1 chicken bouillon cube
1 c. boiling water
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 clove garlic, finely chopped
1/4 c. butter, melted
3 oz. milk
1 lb. can tomatoes
1 can (8 oz.) whole kernel corn
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper
1 whole bay leaf

Break salmon into large pieces. Dissolve bouillon cube in boiling water. Cook onion, green pepper and garlic in butter until tender. Combine all ingredients and cook for 15 minutes or until vegetables are tender. Remove bay leaf. Let simmer for approximately 15 minutes on low heat.