Source: dLife

Creamy, tasty seafood and potato chowder.

Servings

1 tbsp canola oil
2 cup shredded carrots
1 cup fresh chopped onion
0.5 cup fresh chopped celery
4 cup low fat unsalted chicken broth
2.5 cup Potatoes, fresh, with skin, diced (3 medium)
1.5 cup cold water
10 oz frozen sweet corn kernels
1 tsp fresh dill weed (or 1/2 teaspoon dried)
0.25 tsp salt
2 cup lowfat milk
2 tbsp cornstarch
15 oz canned salmon , rinsed, drained, flaked, and skin and bones removed

1 In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until vegetables are tender, stirring occasionally.
2 Stir broth, potatoes, water, corn, dill, and salt into vegetables in saucepan. Bring to boil, reduce heat.
3 Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
4 Stir together 1/2 cup of the milk and the cornstarch. Add milk mixture to saucepan.
5 Stir in the remaining 11/2 cups milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in salmon. Heat through.