Easy Salmon Chowder Recipe

I love this chowder because it’s a little lighter! Instead of heavy cream, I use fat free evaporated milk!  It’s quick to prepare and the leftovers may be even better than the fresh soup.

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ingredients

1 tbsp butter 1 medium sized onion, chopped 1/2 cup celery, chopped 1 tsp minced garlic 2 cups 1/2 inch diced potatoes 2 1/2 cups chicken broth 1 tsp salt 1 tsp ground black pepper 1 tsp dried dill weed 1/2 tsp cayenne pepper 1 1/2 cups 8 oz cooked, flaked salmon 1 12 fluid ounce can fat free evaporated milk  1 15 ounce can creamed corn 1/2 cup cheddar cheese, shredded

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In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.

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Add the potatoes, chicken broth, salt, black pepper, dill, and cayenne pepper. Bring to a boil, reduce heat, and let simmer for 15 minutes, or until potatoes are soft.

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When the vegetables are done simmering, stir in the salmon, evaporated milk, creamed corn, and cheese. Cook until heated through and cheese is melted.

Serve with french bread.