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Ingredients
1 tbsp. butter
1/2 cup chopped onion
1 cup peeled, diced potatoes
1/2 cup each, corn niblets, diced zucchini and carrots
1 cup chicken bouillon or broth
2 cups milk
1 clove garlic, minced
1/4 tsp. each thyme and basil
1 can salmon
1/2 cup grated cheddar cheese
In heavy saucepan, sauté onions in butter until transparent, with garlic and herbs. Add broth and all vegetables. Simmer uncovered until vegetables are cooked. Add milk and salmon. Simmer until salmon is heated through. Do not boil. Season to taste. Divide into 4 bowls, sprinkle with cheese and enjoy!
Makes 4 servings.
Last Revised/Reviewed
Thursday, 2008-07-17 2:28 PM