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Santa Fe Salmon Chowder Recipe
Serves 5 to 6 Ingredients: 6 green onions, thinly sliced
1 tbsp butter
1 tsp chili powder
1 can chicken broth, (14 1/2-ounce)
1 tsp 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 tsp 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
Instructions: 1. In a large saucepan cook green onions in hot butter until tender.
2. Add chili po wder.
3. Cook and stir for 1 minute more.
4. Add broth and thyme; bring to boiling.
5. Add potatoes.
6. Cover and simmer 10 minu tes.
7. Toss salmon gently with lemon-pepper seasoning; set aside.
8. In a screw-top jar shake together 1 cup of the 1% lowfat milk and the flour unt il thoroughly combined.
9. Stir into potato mixture.
10. Add remaining milk, chilies , and corn.
11. Cook and stir until slightly thickened and bubbly.
12. Add salmon; cook for 2 minutes more or until salmon is cooked through.
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