Salmon-Corn Chowder
1 teaspoon Olive Oil
1/2 Cup chopped onion
2 medium red potatoes, cut into 1/2 inch pieces
1 (14.75 oz) can cream style sweet corn
1 1/2 cups water
1 (12 oz) can evaporated milk
1/4 teaspoon sea salt
1 (7.5 oz) can salmon, drained, flaked
1/2 teaspoon lemon-pepper seasoning
1 teaspoon dried dill weed
Heat oil in large heavy saucepan over medium heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
Add potatoes, corn, water, milk and salt; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 10 minutes.
Add salmon and lemon-pepper seasoning; cook an additional 10 minutes. Stir in dill
5 (1 1/3 cup) servings
