Here's a simple, quick, delicious chowder.  Serve as an appetizer or with fresh bread and a salad for a main meal.  I used red sockeye salmon.  You can also substitute tarragon for the dill weed.

Salmon Chowder

3 cans condensed cream of potato soup, undiluted

2 2/3 cups half-and-half cream

1 can (14 ¾ oz) salmon, drained, bones and skin removed

1 teaspoon dill weed

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon crushed red pepper flakes

In a large saucepan, combine all of the ingredients.  Cook and stir over medium heat until chowder is heated through.      7 servings