Print Options

Back to Salmon Chowder for 2 >

Include these items:

Taste of Home Logo

Salmon Chowder for 2

 Salmon Chowder for 2
This rich and hearty light chowder from Vicki Thompson of Bristol, New Brunswick delivers plenty of flavor and is sure to warm you up when there's a chill in the air.
2 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 3 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1-1/2 teaspoons butter
  • 1 cup 2% milk
  • 2/3 cup condensed chicken broth, undiluted
  • 1/4 cup frozen corn
  • 1/4 cup chopped carrot
  • 1 small red potato, cut into 1/2-inch cubes
  • 4-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons cold water
  • 1 salmon fillet (4 ounces), cut into 1-inch pieces
  • 1/4 cup chopped zucchini
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded reduced-fat cheddar cheese

Directions

  • In a small saucepan over medium heat, cook and stir the onion,
  • garlic, basil and thyme in butter until onion is tender. Stir in the
  • milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat;
  • cover and simmer for 6-8 minutes or until vegetables are tender.
  • Combine flour and water until smooth; stir into onion mixture. Bring

2 of 2

Salmon Chowder for 2 (continued)

Directions (continued)

  • to a boil; cook and stir for 2 minutes or until thickened. Reduce
  • heat; add the salmon, zucchini, salt and pepper. Simmer, uncovered,
  • for 3-5 minutes or until fish flakes easily with a fork. Sprinkle
  • with cheese before serving. Yield: 2 servings.
Nutritional Facts: 1-1/2 cups equals 329 calories, 16 g fat (7 g saturated fat), 61 mg cholesterol, 1,039 mg sodium, 24 g carbohydrate, 2 g fiber, 25 g protein.