Salmon Tomato Chowder

Serves 4

2 salmon filets, patted dry

1 large russet potato, chopped small

1 medium onion, diced

1 c. fresh or frozen corn

2 cans Rotel tomatoes, Mexican variety*

2-3 c. chicken broth

Salt and pepper

½ tsp. chili powder

½ tsp. garlic powder

¼ c. half & half, cream or whole milk

Saute the salmon in a bit of olive oil over medium heat, about 3 minutes per side. Chop cooked salmon into small pieces.

In a large pot, combine salmon, rotel tomatoes, potato, onion, corn, salt, pepper, chili powder and garlic powder. Add chicken broth and cook over medium heat until the chowder reaches a low boil. Maintain the low boil until the potatoes are fork-tender – about 10 - 15 minutes, depending on how small you chopped them.

Remove chowder from heat and pour in ¼ c. half &half, cream, or whole milk. Stir to combine. Serve immediately.