Salmon Chowder

Salmon Chowder

15 1/2-ounce can of salmon
14 1/2-ounce can of tomatoes, diced and undrained
15-ounce can of Great Northern beans, undrained
2 cups clam juice
10-ounce package frozen whole kernel corn, thawed
1/2 teaspoon hot sauce
Salt and pepper to taste

Drain salmon, removing skin and bones. In a medium saucepan, mix salmon, beans, tomatoes, corn, and clam juice, bringing to a boil. Reduce heat and simmer 10 minutes. Add hot sauce, salt, and pepper, heating through.