Corn & Tomato Chowder with Salmon

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

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.

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