Salmon Corn Chowder

Salmon Corn Chowder

1 tsp olive oil

1/2 cup chopped onion

2 medium potatoes, chopped to 1/2 inch pieces

1can creamed corn (14.5 oz)

1 can sweet corn (14.5 oz)

1 can evaporated milk

1 and 1/2 cup water

3 squeezes lemon juice

salt and pepper to taste

1 tsp dried dill weed.

In a large stock pot...Saute onion in oil over med high heat for 2-3 minutes or until tender.

Add  poptatoes, water, evaporated milk, creamed corn, and canned corn, salt and pepper.

Reduce heat to low and simmer 10 minutes.  Add the pre-cooked  and de-boned salmon meat to the soup and then add 3 squeezes of lemon juice and a dash of pepper.  Simmer an additional 10 minutes...adding dill at the very end.