- Yields: 4
- Preparation: 15 minutes
Ingredients
- 1 tbsp (15mL) GAY LEA - Salted Butter
- 1/2 cup (125mL) onion, chopped
- 1 garlic clove, minced
- 1/4 tsp (1mL) thyme
- 1/4 tsp (1mL) basil
- 10 oz (284mL) can condensed chicken broth
- potatoes, peeled and diced
- 1/2 cup (125mL) corn niblets
- 1/2 cup (125mL) zucchini, diced
- 1/2 cup (125mL) carrots, diced
- 2 cups (500mL) HEWITT'S - milk
- 8 oz salmon fillet, uncooked and in small chunks
- 1/2 cup (125mL) IVANHOE - Old Cheddar, grated
Instructions
- In heavy saucepan, sauté onions in butter with garlic and herbs until transparent. 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 among 4 bowls, sprinkle with Canadian Cheddar Cheese and enjoy!
Tips:
