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)
How to Make It
Drain salmon, reserving liquid.
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.