- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Soups & Chilis >
- Chowders
Salmon Corn Barley Chowder
Salmon, Corn & Barley Chowder
YIELD Makes 2 (2-1/4-cup) servings
See Cooking Videos
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
You Might Also Like
Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Dwight Freeney and Adam Vinatieri's Jamaican Brown Chicken Stew
If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.