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Salmon Chowder




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 1 tablespoon cooking oil
• 2 cups shredded carrots
• 1 cup finely chopped onion
• 1/2 cup thinly sliced celery
• 4 cups reduced-sodium chicken broth
• 2-1/2 cups cubed red-skinned potatoes (3 medium)
• 1-1/2 cups water
• 1 10-ounce package frozen whole kernel corn
• 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 2 cups fat-free milk
• 2 tablespoons cornstarch
• 1 15-ounce can salmon, rinsed, drained, flaked, and skin and bones removed


Recipe



1. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until vegetables are tender, stirring occasionally.
2. Stir broth, potatoes, water, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cover and cook over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
3. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in the remaining 1 1/2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in salmon. Heat through. Makes 8 servings.