| 1. Combine potato soup, milk, diced tomatoes, corn, to medium saucepan.
2. Bring to light boil over low heat.
3. In large saute pan, heat oil.
4. Season salmon with salt and pepper.
5. Cook salmon 2 minutes. Bottom should begin browning.
6. Carefully turn salmon over, and chowder and cook uncovered additional 10 minutes.
7. Transfer salmon to soup plates, spoon chowder around salmon and top with chives.
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