Homemade Sockeye Salmon Chowder

1 14 3/4 oz can salmon
1 c chopped onions
1 c chopped celery
2 cloves garlic, minced
4 T margarine or butter
2 c diced potatoes
2 c diced carrots
4 c chicken broth
1 t thyme
1/4 t bl pepper
1 c chopped broccoli or zucchini
1 13 oz evaporated milk
10 oz frozen or canned corn
minced parsley

Drain and flake salmon reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer covered for 20 minutes or until veggies are tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn. Heat thoroughly. Sprinkle with minced parsley to serve.

That is the original recipe as I received it from my Aunt Eunice Little Gautsche.

However, I make my own salmon flakes by requesting all of the scrap when I have a salmon filleted at the store. I then steam that on the stove until it flakes off the bone in about 1/4 cup of water. I then drain off the liquid and use it to saute the onions and celery instead of the butter/margarine. After the salmon has cooled I debone by hand the meat, discarding the bones.

I have also never made it with the broccoli or zucchini because we do not eat it fast enough and the broccoli or zucchini won't reheat well (at least in my opinion). It is very good however when I have had it at my aunt's.