Salmon and Corn Chowder

1. In a large pot, heat the oil over medium-high heat. Add the carrot, celery, garlic, onion and green pepper. Sauté until tender, about 5 minutes.
2. Once the vegetables are tender, add the broth, potatoes, salt and pepper. Let simmer with the lid on for 30 minutes or until the potatoes are tender.
3. Add the milk (see note below), salmon and corn. Taste for seasonings and simmer for 5 minutes or until heated through. Enjoy!

Notes:

Be sure to add the milk right before serving the soup. If added too early it can curdle or burn in the pan.

Before storing, be sure to cool it safely – a big pot of soup will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Divide it into smaller, shallow containers (which may also be convenient for creating individual portions). Keep in the fridge for up to a week. You can also transfer to re-sealable freezer bags and keep in the freezer for up to 6 months.