Smoked Salmon Chowder

By nlhartman

Ingredients

• 4 (10 oz. pkgs. Byerlys Potato Corn Chowder, thawed
• 1 4 oz. pkg. all natural smoked salmon, flaked
• 1/2 c. sliced green onions
• 2 T. chopped parsley
• 1/2 t. freshly ground black pepper

Preparation

Step 1

Cut soup pouches open, transfer to a 3-qt. sauce pan.

Add salmon and onions; bring to a simmmer over medium heat. Reduce heat to low; cook 10-12 minutes to blend flavors.

Stir in parsley; top with pepper and serve.