Vegetable Salmon Chowder

 

1 C. Instant Milk

2 14 oz. can Vegetable Broth

1 15 oz. can diced Potatoes, undrained

½ C. dried Celery

¼ C. dried Onion

1 T. dried Bell Pepper

1 T. Parsley Flakes

1 tsp. Garlic Flakes

2 tsp. Lemon Juice

½ C. Potato Flakes

1 6 oz. can Salmon, undrained

 

In pan, dissolve milk in broth. Add remaining ingredients except potato flakes and salmon. Bring to a hard simmer, then stir in potato flakes. Remove from heat and stir until potatoes dissolve. Gently stir in salmon and heat through.