SALMON CHOWDER

1 pound can salmon

1 chicken bouillon cube

1 cup boiling water

¾ cup chopped onion

½ cup chopped green pepper

1 clove garlic, finely chopped

¼ cup butter or other fat, melted

⅓ cup salmon liquid

1 pound can tomatoes

1 can (8 ounces) whole-kernel corn

1 cup sliced okra (optional)

½ teaspoon salt

¼ teaspoon thyme

Dash pepper

1 whole bay leaf

Drain salmon, reserving liquid. Break salmon into large pieces. Dissolve bouillon cube in boiling water. Cook onion, green pepper, and garlic in butter until tender. Combine all ingredients and cook for 15 minutes or until vegetables are tender. Remove bay leaf. Serves 6.

New Orleans flavor in your own kitchen

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