TLC Cooking "Salmon, Corn & Barley Chowder"

Salmon Corn Barley Chowder

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:

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

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

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