Salmon-Corn Chowder

Name: Salmon-Corn Chowder
Ingredients: 1 (6-ounce) can boneless, skinless salmon (such as Bumble Bee); 1 tablespoon butter; 1/4 cup chopped onion; 1/4 cup chopped celery; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 medium red potato, cubed; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 2 (14.75-ounce) cans cream-style corn; 1 (12-ounce) can evaporated low-fat milk; Freshly ground black pepper (optional)

11 ingredients

2 steps

Ingredients

1 (6-ounce) can boneless, skinless salmon (such as Bumble Bee)
1 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped celery
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium red potato, cubed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 (14.75-ounce) cans cream-style corn
1 (12-ounce) can evaporated low-fat milk
Freshly ground black pepper (optional)

Directions

1

Drain salmon, reserving liquid.
2

Melt butter in a large saucepan over medium-high heat. Add onion and celery; saute 3 minutes or until tender. Add reserved salmon liquid, broth, and next 3 ingredients. Bring to a boil; boil 10 minutes or until potatoes are tender. Stir in salmon, corn, and milk; cook over medium heat 2 minutes or until thoroughly heated. Garnish with freshly ground pepper, if desired.