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Title: Santa Fe Salmon Chowder
Categories: Soup Shell Salmon
Yield: 1 Servings
| 6 | Green onions; thinly | |
| Sliced | ||
| 1 | tb | Butter |
| 1 | ts | Chili powder |
| 1 | cn | Chicken broth; (14 |
| 1/2 | -ounce) | |
| 1 | ts | Dried thyme; crushed |
| 3 | md | Yukon gold or red potatoes |
| Peeled and cut in | ||
| 1/2 | -inch cubes | |
| 12 | oz | Bonesless skinless boneless |
| Salmon fillet; cut in | ||
| 1/2 | -inch | |
| Pieces | ||
| 1/2 | ts | Lemon-pepper seasoning |
| 3 | c | 1% lowfat milk |
| 1/4 | c | All-purpose flour |
| 1 | 4 ounce can | |
| Drained | ||
| 1 | c | Frozen corn |
| Diced green chilies; |
In a large saucepan cook green onions in hot butter until tender. Add chili powder. Cook and stir for 1 minute more.
Add broth and thyme; bring to boiling. Add potatoes. Cover and simmer 10 minutes. Toss salmon gently with lemon-pepper seasoning; set aside.
In a screw-top jar shake together 1 cup of the 1% lowfat milk and the flour until thoroughly combined. Stir into potato mixture. Add remaining milk, chilies, and corn. Cook and stir until slightly thickened and bubbly. Add salmon; cook for 2 minutes more or until salmon is cooked through. Makes 5 or 6 servings.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
Recipe by: http://www.lhj.com