20 20
YIELD
4 servings
ACTIVE
5 minutes
TOTAL
15 minutes
1 CAN (10.75 OZ) CONDENSED CREAM OF POTATO SOUP
1 SOUP CAN MILK
1 CAN (15.25 OZ) WHOLE-KERNEL CORN, DRAINED
1 CAN (14 OZ) DICED TOMATOES WITH ROASTED GARLIC AND ONION
1 TBSP OIL
4 PIECES 1-IN.-THICK SKINLESS SALMON FILLET (ABOUT 6 OZ EACH)
1 TSP SALT
¼ TSP PEPPER
GARNISH: SNIPPED CHIVES
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.
CALORIES 529 TOTAL FAT 26G SATURATED FAT 6G CHOLESTEROL 115MG SODIUM 1,899MG
TOTAL CARBOHYDRATES 32G DIETARY FIBER 2G PROTEIN 40G
