From Sandi's Recipe File - No Work Salmon Chowder

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"No Work Salmon Chowder"

Recipe Source:
Monday to Friday Cookbook
Michele Urvater

Serving Size: Makes 4 servings

Amount Ingredient

15 1/2 ounce can salmon or 2 cans (7 ounces each) tuna packed in water

10 ounce package frozen corn kernels, thawed

2 cans (14 1/2 ounces each) Italian style stewed or stewed tomates

2 bottles (8 ounces each) clam juice

1/2 cup long grain white rice

1/2 teaspoon garlic powder

Salt

2 to 3 drops Tabasco sauce

Preparation Instructions:

1. Drain the salmon. Combine all the ingredients except for the salt and Tabasco in a medium size saucepan and bring to a boil over medium heat.
2. Reduce the heat to low and simmer covered until the rice is very tender and the flavors blend together, about 20 minutes. Season to taste with salt and Tabasco.

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