/ 



) 





^ ^.iifc, J^ 



*.^* 



SAT^MON CHOWDER 



1 pound can salmon 



1 chicken bouillon cube 



1 cup boiling water 

 3/4 cup chopped onion 

 V2 cup chopped green pepper 



1 clove garlic, finely chopped 

 1/4 cup butter or other fat, melted 

 Va cup salmon liquid 



fiiim 'iAm 



New Orleans 

 flavor in your 

 own kitchen 



1 pound can tomatoes 



1 can (8 ounces) whole-kernel 

 corn 



1 cup sliced okra (optional) 

 V2 teaspoon salt 

 1/4 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. 



