Description
A recipe for Quick Salmon Chowder

Ingredients

• 1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon
  
• 1 tablespoon butter or margarine
  
• 1 small onion, chopped
  
• 1 tablespoon flour
  
• 3 cups skim milk
  
• 2 cups (8 ounces) frozen hash brown potatoes with peppers and onions (O'Brien style)
  
• 1 can (8 ounces) corn, drained, or 1 cup frozen corn kernels
  
• 1 teaspoon dried thyme
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon lemon-pepper or pepper blend seasoning
  
• 1/4 cup bacon bits, divided
  
• 2 tablespoons sherry, if desired

Preparation
Drain salmon, reserving any liquid; discard skin and bones (if any). Break salmon into chunks; set aside. Melt butter in 2-quart saucepan over medium heat. Add onion; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to boil. Stir in potatoes, corn, seasonings and 2 tablespoons bacon bits. Return to simmer and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.

Nutrition
Nutritional information per serving: 393.4 calories, 11.3g total fat, 4.2g saturated fat, 39% of calories from fat, 73.8mg cholesterol; 34.4g protein; 38.7g carbohydrate; 3.5g fiber; 1314.5mg sodium; 505mg calcium; 1.8g omega-3 fatty acids

Serves
Makes 6 cups, 4 servings.

Variations
Spicy Variation: Add Mexican, Cajun or Southwest seasoning to taste.