This version of clam chowder uses salmon instead. And salmon is full of heart-healthy omega-3 fatty acids.

In a large saucepan over medium heat, saute olive oil and celery for about 10 minutes. Add the garlic and saute for another minute.

Add the chicken broth, hash browns, peas and carrots, dill and pepper. Bring to a boil. Reduce the heat and simmer for about 10 minutes. Make sure the vegetables are done but not overcooked.

Add the salmon. Separate it into pieces with a fork. Stir in the evaporated milk and corn. Cook the dish until it is heated through.

• 1 teaspoon olive oil
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1 15-ounce can reduced-sodium chicken broth
• 2 1/2 cups frozen country-style hash browns with green pepper and onion
• 1 cup frozen peas and carrots
• 1/2 teaspoon dill
• 1/2 teaspoon ground black pepper
• 6 ounces pouched or canned pink salmon (bones removed)
• 1 12-ounce can evaporated skim milk
• 1 can (14 3/4 ounces) no-salt-added, cream-style corn