Santa Fe Salmon Chowder

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

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