Salmon-corn Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (7 3/4 ounce) can salmon
• 1 medium onion, chopped
• 1/2 cup celery, diced
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 vegetable bouillon cubes
• 2 cups water
• 2 cups potatoes, peeled and diced
• 1 (13 ounce) can evaporated milk
• 1 (8 3/4 ounce) can cream-style corn
• 1 teaspoon dill weed
• salt and pepper

Recipe

• 1 drain salmon reserving liquid. flake salmon and mash the bones.
• 2 sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
• 3 stir in flour and add bouillon cubes, water and potatoes. bring to a boil. cover and simmer about 15 minutes or until potatoes are tender. add salmon, including liquid, bones and skin -- (i leave the skin out). stir in milk, corn, dill weed; salt and pepper to taste.
• 4 heat through and serve with a garnish of parsley if desired.