Salmon Corn Chowder

• 2 Tbsp. butter
• 1/2 c. chopped onion
• 1/2 tsp. minced garlic
• 3 Tbsp. all-purpose flour
• 2 1/2 c. low-fat milk
• 1 (8 oz.) can stewed tomatoes, broken up
• 1 (8 oz.) can salmon, drained, skin removed and flaked
• 1 c. frozen corn kernels
• 1 tsp. dill weed, crushed
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 c. (2 oz.) shredded Monterey Jack cheese

1. In a medium saucepan heat butter until melted.
2. Add onion and garlic.
3. Cook, stirring occasionally, until tender, about 5 minutes.
4. Blend in flour.
5. Stir in milk, tomatoes, salmon, corn, dill, salt and black pepper.
6. Bring to a boil, stirring occasionally.
7. Boil and stir 1 minute.
8. Add Monterey Jack cheese, stirring until melted.

butter, onion, garlic, flour, lowfat milk, tomatoes, salmon, frozen corn kernels, dill weed, salt, ground black pepper, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264773 (may not work)