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
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 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.