Salmon Seashell Chowder

• 1½ cup medium pasta shells (4 ounces)
• 2½ cups 1% low-fat milk
• 3 tablespoons all-purpose flour
• 1 teaspoon onion powder
• ¾ teaspoon dried dill
• 1½ cup frozen peas, thawed
• 1 pouch skinless, boneless pink salmon, flaked (7 ounce)
• salt and pepper

Cook the pasta according to package directions, drain and set aside. In a saucepan, combine the milk, flour, onion powder and dill and whisk until well blended. Add the peas and salmon; place over high heat. Bring the mixture to a simmer, stirring constantly. Reduce heat and continue to simmer and stir gently until the soup thickens slightly, about 2 minutes. Stir in pasta and season with salt and pepper to taste. Heat through and serve.   Source: National Dairy Council