Tin Fish Chowder *Organic Ocean Partnership
Makes 2 main-course servings
Cubed raw fish portions or leftover cooked fish – we recommend salmon or whitefish – can be used in place of the canned salmon. Feel free to substitute any frozen or canned vegetables that you enjoy in place of the corn or peas.
In a medium-sized pot, stir the soup, cream, and frozen vegetables together bring to a simmer then lower the heat and cook for 10 minutes. Season to taste.
Add the canned salmon with its juices to the pot and gently break up the pieces.
Heat just until the salmon is warmed through. Serve immediately.