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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 6 |
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Directions: Drain and flake salmon, reserving liquid. Saute onions, celery and garlic
in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth
and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly
tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk
and corn, heat thoroughly. Sprinkle with minced parsley to serve.
| Ingredients:
7 1/2 Ounce(s) Canned Alaska salmon
1/2 Cup(s) Chopped onions
1/2 Cup(s) Chopped celery
1 Garlic clove, minced
2 Tablespoon(s) Margarine
1 Cup(s) Diced potatoes
1 Cup(s) Diced carrots
2 Cup(s) Low salt chicken broth
1/2 Teaspoon(s) Thyme
1/4 Teaspoon(s) Black pepper
1/2 Cup(s) Chopped broccoli
13 Ounce(s) Low-fat evaporated milk
10 Ounce(s) Frozen corn kernels, thawed
Comments: Nutrients Per Serving:
Calories:238 Protein: 15.6 g Fat-Total: 5.71 g Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg Dietary Fiber: 4.26 g
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