Grad Student'S Salmon Chowder

• 3 tablespoons vegetable oil
• 2 teaspoons chopped garlic
• 1/2 cup white or yellow onion, diced
• 1/2 cup red bell pepper, diced
• 1 cup celery diced
• 1 1/2 cups potato, diced
• 4 cups chicken broth
• 1/4 cup tomato paste
• 1/2 cup fresh or frozen corn kernels
• 16 ounces canned salmon
• 8 ounces evaporated milk or light cream
• 1 teaspoon salt
• freshly ground black pepper

1. Over medium high heat, sautee garlic, celery and onion in oil until translucent, about 3-5 minutes.
2. Add potatoes, tomato paste and broth. Cover, bring to a boil, and reduce heat to medium.
3. Allow to simmer until potatoes are tender. Add corn, salmon and evaporated milk. Stir gently. After adding salmon and milk, do not bring temperature above simmer.rnAdd salt and pepper to taste. Add more broth as needed the next day. Serves 6.

vegetable oil, garlic, white, red bell pepper, celery, potato, chicken broth, tomato paste, corn, salmon, milk, salt, freshly ground black pepper

Taken from food52.com/recipes/11842-grad-student-s-salmon-chowder (may not work)