Salmon-Corn Chowder

• 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)

1. Drain salmon, reserving liquid.
2. Melt butter in a large saucepan over medium-high heat. Add onion and celery; saute 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.

salmon, butter, onion, celery, chicken broth, red potato, thyme, black pepper, creamstyle, milk, freshly ground black pepper

Taken from www.myrecipes.com/recipe/salmon-corn-chowder (may not work)