Instructions: Drain salmon, putting liquid off to the side for later use, and skin and debone salmon. Flake the salmon. Saute onion, celery, green pepper and garlic in butter on medium heat in a 4-6 qt pot. Add potatoes, carrots, chicken broth and seasonings. Cover and simmer for 20 minutes. After ingredients have simmered, add zucchini and cook 5 minutes more. Add flaked salmon, reserved salmon liquid, milk and corn and heat thoroughly on medium heat and serve with parsley sprinkled over the top.

Serves 6 generous portions.

Notes: In parentheses I put the amount that I found is closest to each measurement. This way, I dont have to measure any more. It is not necessary to be that precise with this soup. This is so good! And it is very easy, too! I have also used low-fat evaporated milk with very good results.

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