Salmon-Corn Chowder

Name: Salmon-Corn Chowder
Prep time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 teaspoon oil; 1/2 cup chopped onion; 2 medium 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 salt; 1 (7.5-oz.) can salmon, drained, flaked; 1/2 teaspoon lemon-pepper seasoning; 1 teaspoon dried dill weed

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Prep 30 min
Total 30 min
Ingredients 10
Servings 5

Looking for a hearty soup made usingCream Style Sweet Corn? Then check out this salmon-corn chowder that’s ready in 30 minutes – perfect for a dinner.

By Pillsbury Kitchens

Updated October 18, 2016

Ingredients

1 teaspoon oil
1/2 cup chopped onion
2 medium 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 salt
1 (7.5-oz.) can salmon, drained, flaked
1/2 teaspoon lemon-pepper seasoning
1 teaspoon dried dill weed

Steps

1

Heat oil in large heavy saucepan over medium heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
2

Add potatoes, corn, water, milk and salt; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 10 minutes.
3

Add salmon and lemon-pepper seasoning; cook an additional 10 minutes. Stir in dill.

Chowder is a hearty chunky seafood soup or stew. It's named for chaudière, the stockpot used by French fishermen to stew their daily catch.
For a heartier chowder, a large can of salmon may be used in place of the small can. Discard the skin and bones.
To reduce the fat in each serving of this chowder by about 6 gram, use fat-free evaporated milk.