Salmon Corn Barley Chowder

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Salmon Corn Barley Chowder."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/salmon-corn-barley-chowder-recipe.htm>  06 July 2008.

Salmon, Corn & Barley Chowder Photo
Salmon, Corn & Barley Chowder
Yield: Makes 2 (2-1/4-cup) servings
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Ingredients:
1
teaspoon canola oil

1/4
cup chopped onion

1
clove garlic, minced

2-1/2
cups fat-free reduced-sodium chicken broth

1/4
cup quick-cooking barley

1
tablespoon water

1
tablespoon all-purpose flour

1
can (4 ounces) salmon, drained

1
cup frozen corn, thawed

1/3
cup reduced-fat (2%) milk

1/2
teaspoon chili powder

1/4
teaspoon ground cumin

1/4
teaspoon dried oregano

1/8
teaspoon salt

1
tablespoon minced fresh cilantro

1/8
teaspoon black pepper

Lime wedges (optional)



Preparation:
1.
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic. Cook and stir 1 to 2 minutes or until onion is tender.

2.
Add broth; bring to a boil. Stir in barley. Cover; reduce heat and simmer 10 minutes or until barley is tender.

3.
Stir water slowly into flour in cup until smooth; set aside. Remove and discard bones and skin from salmon; flake salmon into bite-size pieces.

4.
Add salmon, corn and milk to saucepan; stir until blended. Stir in flour mixture, then chili powder, cumin, oregano and salt. Simmer gently 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper. Serve with lime wedges, if desired.





This recipe appears in: Chowders