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Santa Fe Salmon Chowder
Recipe By : http://www.lhj.com
Serving Size : 1 Preparation Time :0:00
Categories : Chowder, Soups & Stews Seafoods
Ladies Home Journal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 green onions -- thinly sliced
1 tablespoon butter
1 teaspoon chili powder
1 can chicken broth -- (14 1/2-ounce)
1 teaspoon dried thyme -- crushed
3 medium yukon gold or red potatoes -- peeled and cut in
-- 1/2-inch cubes
12 ounces bonesless skinless boneless salmon fillet -- cut in 1/2
-inch
-- pieces
1/2 teaspoon lemon-pepper seasoning
3 cups 1% lowfat milk
1/4 cup all-purpose flour
1 4 ounce can diced green chilies -- drained
1 cup frozen corn
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. 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
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