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.