Ingredients Jump to Instructions ↓

  1. 1 can (10 3/4 oz) condensed cream of potato soup

  2. can milk

  3. 1 can (15 1/4 oz) whole-kernel corn, drained

  4. 1 can (4 oz) diced tomatoes with roasted garlic and onion

  5. 1 Tbsp oil

  6. 6 oz each 1 tsp salt

  7. 1/4 tsp pepper

  8. Garnish: snipped chives

Instructions Jump to Ingredients ↑

  1. Combine soup, milk, corn and tomatoes in a medium saucepan. Cook over high heat just until simmering.

  2. Meanwhile heat oil in a 12-in. nonstick skillet over medium-high heat. Season both sides of salmon with salt and pepper. Add to skillet and cook 2 minutes or until bottom is browned. Turn salmon over; add soup mixture and cook uncovered 10 minutes or until salmon is cooked through.

  3. Using a broad spatula, transfer salmon to soup plates, add chowder and sprinkle with chives.


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