Salmon Chowder - cooking recipe

Ingredients

1 1/2 c. thinly sliced carrots
3 Tbsp. olive oil
2 c. chopped potatoes
1/2 c. chopped green bell pepper
1 onion, chopped
1 (16 oz.) can stewed tomatoes
1/4 tsp. thyme
dash of hot pepper sauce
1 can cream of celery soup
4 c. skim milk
1 (16 oz.) can salmon, drained and flaked

Preparation

Saute carrots in olive oil in 6-quart saucepan.
Add potatoes, green pepper and onion.
Saute for 10 minutes or until almost tender, stirring frequently.
Add tomatoes, thyme and pepper sauce.
Simmer, covered, for 6 to 8 minutes or until vegetables are tender.
Stir in soup, milk and salmon.
Heat to serving temperature over low heat.
Yield:
6 servings.