[Illustration: Salmon chowder]
1 pound can salmon
1 chicken bouillon cube
1 cup boiling water
¾ cup chopped onion
½ cup chopped green pepper
1 clove garlic, finely chopped
¼ cup butter or other fat, melted
⅓ cup salmon liquid
1 pound can tomatoes
1 can (8 ounces) whole-kernel corn
1 cup sliced okra (optional)
½ teaspoon salt
¼ 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.
[Illustration: New Orleans flavor in your own kitchen]