Corn and Tomato Chowder with Salmon

From Sheri


1 can (10 ¾ oz) condensed cream of potato soup
1 soup can milk
1 can (15 ¼ oz) whole kernel corn, drained
1 can (14 oz) diced tomatoes with roasted garlic and onion
1 T oil
4 pieces 1 inch thick skinless salmon fillet (about 6 oz each)
¼ t. pepper


Combine soup, milk, corn, and tomatoes in a medium saucepan. Cook over high heat just until simmering.
Meanwhile heat oil in a 12 in. nonstick skillet over medium high heat. Season both sides of salmon with salt and pepper. Add to skillet and cook 2 minutes or until bottom is browned. Turn salmon over; add soup mixture and cook uncovered 10 minutes or until salmon is cooked through.
Using a broad spatula, transfer salmon to soup plates, add chowder.