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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

Downloaded from Ladies Home Journal Web Pages at


Also see ...

Cabbage Soup II
Cabbage Soup II
 Chinese Dry Marinade
Chinese Dry Marinade
North Carolina Pulled Pork
North Carolina Pulled Pork

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