Corn And Salmon Chowder

• 1 teaspoon olive oil
• 1/2 cup diced celery
• 1/2 cup diced onion
• 3 cups fat-free, less-sodium chicken broth
• 1 baking potato, peeled and diced
• 1 cup frozen whole-kernel corn
• 1/4 teaspoon dried dill
• 2 1/2 tablespoons all-purpose flour
• 1 cup 1% low-fat milk
• 1 (14 3/4-ounce) can boneless, skinless sockeye red salmon in water, rinsed and drained
• 1 tablespoon dry white wine
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Heat oil in a large saucepan over medium-high heat; add celery and onion. Saute 3 to 4 minutes or until tender. Add chicken broth and potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in corn and dill.
2. . Combine flour and milk, stirring with a whisk. Add flour mixture to potato mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until thickened. Stir in salmon and remaining ingredients. Cook 3 minutes or until thoroughly heated.

olive oil, celery, onion, chicken broth, baking potato, corn, dill, flour, milk, skinless sockeye red salmon, white wine, freshly ground black pepper, salt

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