1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove minced garlic
1/4 c. all-purpose flour
1 (10 1/2 oz.) can low sodium chicken broth
1 c. diced unpeeled red potatoes
1 c. diced carrots
3/4 c. water
1/2 tsp. pepper
1/4 tsp. thyme
1 (6 1/2 oz.) can pink salmon, packed in water, drained & flaked
1 (8 3/4 oz.) can no salt added cream style corn
1/2 c. frozen green peas
1 (12 oz.) can evaporated skim milk

Coat a large saucepan with cooking spray; place over medium heat. Add first 4 ingredients, saute until tender. Sprinkle with flour stirring until well blended. Add broth and next 5 ingredients; stir well. Reduce heat and cook uncovered 20 minutes or until potatoes are tender, stir occasionally. Stir in flaked salmon and remaining ingredients. Cook until thoroughly heated.