| INGREDIENTS: |
| 1 tablespoon vegetable oil |
| 1 onion, diced |
| 4 stalks of celery, diced |
| 1 teaspoon garlic, minced |
| 2 medium potatoes, chopped |
| 4 carrots, chopped |
| 1 can low sodium corn, do not drain; or 1 cup corn + 1 cup water |
| 2 cups dry milk mixed with 5 cups water |
| 3 tablespoons corn starch mixed with 3 tablespoons water |
| 2 pounds cooked salmon, flaked or 2 pint jars canned salmon, do not drain |
| Optional: 1 tablespoon fresh dill, chopped; or 1 teaspoon dried dill |
| Salt and black pepper to taste |
| PREPARATION: |
| 1. Heat oil in a large pot over medium-low heat. |
| 2. Once hot, add vegetables to the pan in this order: onions, celery, garlic, potatoes, carrots. Cook for one minute after each addition; after adding carrots, cook for another 2-3 minutes. |
| 3. Place cover over pot and “sweat” vegetables for 2 minutes. |
| 4. Add enough water to cover vegetables (about 2 cups); bring to a boil and simmer until vegetables are fork tender (about 10-15 minutes). |
| 5. Add corn and milk; stir well. |
| 6. Add corn starch mixture, stir well, and simmer to thicken broth (about 5-10 minutes). |
| 7. Add salmon and heat through. |
| 8. Add dill, salt, and pepper to taste. |
| 9. Garnish with additional dill, if desired. |
| Recipe courtesy of Diabetes Prevention & Control Adapted from Foods We Alaskans Enjoy; anthc.org |
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April 21, 2025
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