Salmon Corn Barley Chowder

Salmon, Corn & Barley Chowder

Salmon, Corn & Barley Chowder


Makes 2 (2-1/4-cup) servings


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)


  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.

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