Instructions: Drain and flake salmon, reserving liquid. In large nonstick saucepan, melt margarine over medium heat; cook onion, celery, green pepper and garlic, stirring often, for 5 minutes or until vegetables are tender.

Add potatoes, carrots, chicken stock, water, pepper and dill seed; bring to boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer, covered, for 5 minutes.

Add salmon, reserving liquid, evaporated milk, corn and pepper to taste. Cook over low heat just until heated through. Just before serving, add parsley.

Serves 4, with 359 calories, 8 grams fat per serving.

NOTES : We had it for dinner tonight (note changes) and it was very good. Well definitely be having it again.

You can find this recipe and other tasty and nutritious soups in Anne Lindsays cookbook, "Lighthearted Everyday Cooking"

Kristin: Original recipe called for sauteing in 2 tsp soft margarine. I used Pam. I substituted red bell pepper for the green. I used red onion because that is what I had. I doubled (approx) the amount of onion, and bell pepper. Also, I shredded the carrots and used frozen hash browns. Instead of half water and half broth I used all broth. And I used fat free half and half for the evaporated skim milk. Instead of canned salmon I baked two 5 oz filets, flaked them with a fork and added them towards the end of cooking. I forgot the corn and parsley, but would use plain shoepeg or niblets because we dont like the taste of canned creamed corn. Instead of dill seed (which I didnt have) I minced about 2 T. of fresh dill and added it towards the end. And instead

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