This tasty chowder uses canned pantry items, so it can be quickly tossed together in the saucepan and served in about 30 minutes.
Oxmoor House SEPTEMBER 2006
1. Drain salmon, reserving liquid.
2. 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.
Go to full version of