Chowder with pink salmon and chia seeds

I’ve been wanting to get some more easy fish soup recipes on the table but now that I have help at home it’s only during the weekend that I get a chance to try a new recipe. Today is the day! I had bought more than 10 cans of pink salmon the other day determined that I will find a good recipe for them. The cans are easy to have at home and salmon is a favorite in my family. This recipe is as easy and yummy as I hope you have come to expect from mydinnertoday and it totally rocked! I got the basic recipe from allrecipes but modified it quite a bit. I think you will like this lighter version with chia seeds instead of cheese much better. The ingredients are for a big pot that can actually feed 4 hungry people!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 big clove of garlic, chopped
  • or two cubes of frozen pulp
• 2 stalks of celery, sliced
• 1 carrot, peeled and cubed
  • or 7 baby carrots, sliced
• 3 big potatoes, cubed
• 5 cups of chicken broth
• salt, pepper
• 4-5 red pepper flakes (optional)
• dill, fresh or pulped (optional)
• 2 teaspoons chia seeds (optional)
• 3 cans of pink salmon
• 1 can of evaporated milk

How to make: Heat the oil and saute the onions for about five minutes. Add the garlic and saute for another minute. Add the celery and carrots and saute for another five minutes. Add the potatoes and chicken broth, salt, pepper, red pepper flakes and chia seeds. Simmer for about 20 minutes. Add the pink salmon after you have forked it a bit flat in its juice. Add the evaporated milk. Let it all heat up nicely for a few minutes and serve!