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Prep Time: 13 Minutes Cook Time: 21 Minutes |
Ready In: 34 Minutes Servings: 7 |
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This tasty chowder uses canned pantry items, so it can be quickly tossed together in the saucepan and served in about 30 minutes. 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; sauté 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.
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