Name: Salmon Corn Chowder
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1/2 c. chopped onion; 1/2 tsp. minced garlic; 3 Tbsp. all-purpose flour; 2 1/2 c. low-fat milk; 1 (8 oz.) can stewed tomatoes, broken up; 1 (8 oz.) can salmon, drained, skin removed and flaked; 1 c. frozen corn kernels; 1 tsp. dill weed, crushed; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1/2 c. (2 oz.) shredded Monterey Jack cheese

2 Tbsp. butter

1/2 c. chopped onion

1/2 tsp. minced garlic

3 Tbsp. all-purpose flour

2 1/2 c. low-fat milk

1 (8 oz.) can stewed tomatoes, broken up

1 (8 oz.) can salmon, drained, skin removed and flaked

1 c. frozen corn kernels

1 tsp. dill weed, crushed

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 c. (2 oz.) shredded Monterey Jack cheese

Salmon Corn Chowder

How did you like this recipe?