1 package Morey's Cajun smoked salmon, skinned and diced
2 cups frozen diced potatoes o'brien
1 can (12oz) evaporated milk
1 can (7oz) whole kernal corn, drained
1 can (7oz) cream style corn
1 can (15oz) chicken broth
Cook potatoes over medium heat in a large saute pan coated with non-stick cooking spray. When the potatoes are lightly browned, add the remaining ingredients. Cook until the chowder comes to a slow boil and the flavors have blended.