| - |
1 tbsp (15 ml) Northumberland Butter | | - |
1/2 cup (125 ml) chopped onion | | - |
1 clove garlic, minced | | - |
1/4 tsp (1 ml) each thyme and basil | | - |
10 oz (284 ml) can condensed chicken broth | | - |
1 cup (250 ml) peeled, diced potatoes | | - |
1/2 cup (125 ml) each, corn niblets, diced zucchini and carrots | | - |
2 cups (500 ml) Northumberland milk | | - |
8 oz (225 g) uncooked salmon filet in small chunks | | - |
1/2 cup (125 ml) grated Cheddar cheese |
|
 |
In heavy saucepan, saut￩ 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 opaque. Do not boil. Season to taste.
Divide into 4 bowls, sprinkle with cheese and enjoy.
4 servings |
