Santa Fe Salmon Chowder
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 can |
chicken broth
|
*
|
|
| 1 | teaspoon |
thyme
crushed |
*
|
| 3 | medium |
potatoes
yukon gold or red, peeled, cut |
|
| 12 | ounces |
salmon
bonesless skinless |
|
| ½ | teaspoon |
seasoning mix
lemon-pepper |
* |
| 3 | cups |
milk
1% lowfat |
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | ounce |
green chili peppers
drained |
|
| 1 | cup |
corn
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 15 | ml |
butter
|
|
| 5 | ml |
chili powder
|
|
|
chicken broth
|
*
|
||
| 5 | ml |
thyme
crushed |
*
|
| 3 | medium |
potatoes
yukon gold or red, peeled, cut |
|
| 12 | ounces |
salmon
bonesless skinless |
|
| 2.5 | ml |
seasoning mix
lemon-pepper |
* |
| 7.1E+2 | ml |
milk
1% lowfat |
|
| 59 | ml |
all-purpose flour
|
|
| 115.6 | ml/g |
green chili peppers
drained |
|
| 237 | ml |
corn
frozen |
|
Directions
In a large saucepan cook green onions in hot butter until tender.
Add chili po wder.
Cook and stir for 1 minute more.
Add broth and thyme; bring to boiling.
Add potatoes.
Cover and simmer 10 minu tes.
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 unt il thoroughly combined.
Stir into potato mixture. Add remaining milk, chilies, and corn. Cook and stir until slightly thickened and bubbly. Add salmon; co ok for 2 minutes more or until salmon is cooked through
