1 onion, chopped
1 stalk celery, sliced
1 Tbsp. butter
1 cup vegetable stock or water
1 10-oz. can cream of potato soup
2 cups milk
3 Captain’s Classics™ Wild Pacific Salmon Fillets in a Dill Sauce, thawed
2 Tbsp. chopped fresh dill
Salt and pepper, to taste
In saucepan, cook onion and celery in butter until softened, about 5 minutes, stirring occasionally.
Add stock, potato soup and milk; bring to gentle boil, stirring occasionally.
Cut salmon fillets into chunks and add, with dill sauce and fresh dill, to chowder.
Return to just boil, stirring, and cook until salmon flakes easily.
