Salmon Corn Chowder - cooking recipe

Ingredients

2 Tbsp. butter
1/2 c. chopped onion
1/2 tsp. minced garlic
3 Tbsp. all-purpose flour
2 1/2 c. low-fat milk
1 (8 oz.) can stewed tomatoes, broken up
1 (8 oz.) can salmon, drained, skin removed and flaked
1 c. frozen corn kernels
1 tsp. dill weed, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 c. (2 oz.) shredded Monterey Jack cheese

Preparation

In a medium saucepan heat butter until melted.
Add onion and garlic.
Cook, stirring occasionally, until tender, about 5 minutes.
Blend in flour.
Stir in milk, tomatoes, salmon, corn, dill, salt and black pepper.
Bring to a boil, stirring occasionally.
Boil and stir 1 minute.
Add Monterey Jack cheese, stirring until melted.