2 salmon filets, patted dry
1 large russet potato, chopped small
1 medium onion, diced
1 c. fresh or frozen corn
2 cans Rotel tomatoes, Mexican variety
2-3 c. vegetable broth
Salt and pepper
½ tsp. chili powder
½ tsp. garlic powder
¼ c. half & half, cream or whole milk
Saute the salmon in a bit of olive oil over medium heat, about 3 minutes per side. Flake cooked salmon into pieces.
In a large pot, combine salmon, rotel tomatoes, potato, onion, corn, salt, pepper, chili powder and garlic powder. Add broth and cook over medium heat until the chowder reaches a low boil. Maintain the low boil until the potatoes are fork-tender – about 10 - 15 minutes, depending on how small you chopped them.
Remove chowder from heat and pour in half &half/cream/whole milk. Stir to combine. Serve immediately.