Corn and Salmon Chowder

Ingredients

• 1  baking potato diced peeled
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup celery diced
• 1 cup whole-kernel corn frozen
• 0.3 teaspoon optional: dill dried
• 1 tablespoon cooking wine dry white
• 3 cups less-sodium chicken broth fat-free
• 2.5 tablespoons flour all-purpose
• 1 cup milk 1% low-fat
• 1 teaspoon olive oil 
• 0.5 cup onion diced
• 0.3 teaspoon salt 
• 14.8 ounce sockeye salmon in water boneless skinless red rinsed drained canned

Equipment

• sauce pan
• whisk

Directions

1. Heat oil in a large saucepan over medium-high heat; add celery and onion. Saut 3 to 4 minutes or until tender.
2. 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.
3. Combine flour and milk, stirring with a whisk.
4. 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.