Corn and Salmon Chowder

Ingredients

• 1 teaspoon olive oil
• 1/2 cup diced celery
• 1/2 cup diced onion
• 3 cups fat-free, less-sodium chicken broth
• 1 baking potato, peeled and diced
• 1 cup frozen whole-kernel corn
• 1/4 teaspoon dried dill
• 2 1/2 tablespoons all-purpose flour
• 1 cup 1% low-fat milk
• 1 (14 3/4-ounce) can boneless, skinless sockeye red salmon in water, rinsed and drained
• 1 tablespoon dry white wine
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Preparation

1. Heat oil in a large saucepan over medium-high heat; add celery and onion. Sauté 3 to 4 minutes or until tender. Add chicken broth and potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in corn and dill.
2. . Combine flour and milk, stirring with a whisk. Add flour mixture to potato mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until thickened. Stir in salmon and remaining ingredients. Cook 3 minutes or until thoroughly heated.