6 ears of corn-$2.50-$3.00 (buy 1/2 a dozen for $3.00 or save on a full dozen and eat another night)
2 cloves garlic-$2.00 for a full head (use the rest in other recipes)
2 carrots-$2.00 for 1 bunch (roast the rest for a yummy side dish)
1/2 lb potatoes-$3.00 for 1 lb (roast the rest another night)
7.0 oz Salmon (from Apple Street Market)-$2.25
1/2 pint Cherry Tomatoes-$2.00 (add the rest to a salad)
1 cup milk or broth
Start by cutting off the kernels from the corn. Finely chop the onion, garlic, potatoes, and carrots.
In a medium sauce pan, heat 2 tablespoons of oil over medium high heat. Add the onions, cook for 2 minutes while stirring, then add carrots and cook another two minutes. Add garlic, potatoes, and corn, sauté for another two minutes.
Add 3 and 3/4 cups water and bring to a boil. Reduce heat and cook until potatoes and carrots are soft, about 15 minutes. Add Salmon and bring back to a boil for 2 minutes. Reduce heat to low, add 1 cup milk or broth, and cook until warm. Add salt and pepper to taste.
Serve with sliced cherry tomatoes.