Salmon Chowder

We usually purchase a big 3-4 pound salmon fillet at Sam's. We cut in thirds and freeze portions of it. This is a good way to use up what's frozen. From my Better Homes and Gardens cookbook.

8 oz. fresh or frozen skinless salmon fillets, cut into 3/4 inch cubes
1/2 cup thinly sliced celery (1 stalk)
1/2 cup chopped onion (1 medium)
1 T. olive oil
4 cups milk
1 can condensed cream of celery soup (I use the low-fat kind)
1 T. snipped fresh dill or 1 tsp. dried dill, crushed (or I use ground dill seed)
1/4 tsp. caraway seeds
1/4 tsp. black pepper
1/8 tsp. salt
1 1/3 cups cubed, peeled potato ( 1 large)

Thaw salmon, if frozen; set aside. In a large saucepan cook celery and onion in hot oil over medium-high heat about 4 minutes or until tender. Stir in milk, soup, dil, caraway seeds, pepper, and 1/8 tsp. salt or to taste. Stir in potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potato is tender. Stir in salmon. Simmer, uncovered, for 2-3 mintues more or until salmon flakes easily with a fork.

p.s. I have added fresh asparagus thinly sliced with the salmon at the end. Yum!

Makes 7 cups as is, Per serving: 215 calories, 9 g fat, 1 g fiber, 15 g protein.