Alaskan salmon chowder
Drain and flake the salmon, reserving the liquid.
Sauté the onions, celery and garlic in margarine in a large frying pan until soft. Add the potatoes, carrots, reserved salmon liquid, fish stock, thyme and pepper. Simmer, covered, for 20 minutes or until the vegetables are nearly tender.
Add the broccoli and cook for 5 minutes. Add the flaked salmon, evaporated milk and sweetcorn, and heat thoroughly. Serve immediately.