1/2 C. chopped onions
1 clove garlic, minced
2 C. low-salt chicken broth
1 can (13 oz.) low-fat milk
1 pkg. frozen corn kernels, thawed
2 cans Captain Jim's smoked salmon
1/2 C. chopped celery
1 C. diced potatoes
1 C. diced carrots
1/2 t. thyme
1/4 t. black pepper
fresh parsley, minced
Drain and flake the smoked salmon, reserving liquid. Saute onions, celery and garlic with margarine, in a medium saucepan. Add potatoes, carrots, reserved salmon liquid, chicken broth, and seasonings. Simmer, covered 25 minutes or until vegetables are tender. Add flaked salmon, milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.