Salmon-Corn Chowder

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 29.5 ounce regular corn cream-style canned
• 0.3 cup celery chopped
• 0.5 teaspoon thyme leaves dried
• 12 ounce evaporated milk low-fat canned
• 14 ounce less-sodium chicken broth fat-free canned
• 0.3 cup onion chopped
• 1 medium potatoes red cubed
• 6 ounce salmon boneless skinless canned (such as Bumble Bee)

Equipment

• sauce pan

Directions

1. Drain salmon, reserving liquid.
2. Melt butter in a large saucepan over medium-high heat.
3. Add onion and celery; saut 3 minutes or until tender.
4. 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.
5. Garnish with freshly ground pepper, if desired.