Portion Size:  2 cups  

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 Cups canned salmon drained and flaked (water packed)	May use fresh salmon
2 tablespoons olive oil
1 large onion, chopped	Wash, peel and chop
Dash of cayenne pepper	Optional
1 cup celery, diced	Wash, trim and dice
1 cup carrots	Wash, peel and dice
1/2 teaspoon salt
2 bay leaves
3 cloves, garlic minced	Or 1 teaspoon garlic powder
2 (14 oz.) can diced tomatoes	Use Low-sodium canned tomato
4 cups low sodium chicken broth
3 cups red potatoes	Wash, trim and dice. (may leave on peel)
2 cups frozen corn kernels
1/4 cup parsley flakes	Wash, trim and chop. Or use 2 tablespoons dried

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan, over medium heat, add the oil.
2	When the oil is hot, stir in the onions, celery, and carrots.
3	Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the chicken broth and tomatoes and bring up to a boil. Add the potatoes and corn.	Simmer for 15 minutes, or until the potatoes are fork tender
4	Add the salmon and simmer the soup for 5 minutes. Remove bay leaf. Stir in the parsley and ladle the soup into serving bowls.	Cook until internal temperature reaches 165° F for 15 seconds.