Salmon Chowder

Ingredients
1 can pink salmon
½ cup chopped onions
½ cup chopped celery
1 clove garlic, minced
2 tablespoons margarine
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
½ teaspoon thyme
¼ teaspoon black pepper
½ cup chopped broccoli
1 can (13 oz.) evaporated milk
1 pkg. (10 oz.) frozen corn kernels
Minced parsley
Directions
Drain and flake salmon, reserving liquid.
Sauté onions, celery and garlic in margarine.
Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.
Simmer covered for 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; serve.
Serves 6