Salmon-Corn Chowder

1 teaspoon Olive Oil

1/2 Cup chopped onion

2 medium red potatoes, cut into 1/2 inch pieces

1 (14.75 oz) can cream style sweet corn

1 1/2 cups water

1 (12 oz) can evaporated milk

1/4 teaspoon sea salt

1 (7.5 oz) can salmon, drained, flaked

1/2 teaspoon lemon-pepper seasoning

1 teaspoon dried dill weed

Heat oil in large heavy saucepan over medium heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.

Add potatoes, corn, water, milk and salt; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 10 mintues.

Add slamon and lemon-pepper seasoning; cook an additional 10 minutes. Stir in dill

5 (1 1/3 cup) servings