Mikaela's Chocolate Peanut Butter Cup Cookies

Sunday, February 13, 2011

Salmon Corn Chowder

Josh and I LOVED this meal. It was easy, and great to eat as left overs.

2 medium potatoes
2 carrots
olive oil cooking spray
1 stalk celery
1 medium onion
1 tsp olive oil
3 tbsp whole wheat flour
1cup skim milk
1 32oz container low sodium chicken broth
2 6oz cans water packed salmon
2 cups corn
1 to 2 tsp paprika
sea salt
1 tbsp dill finely minced

Place potatoes and carrots in a medium saucepot, over with water. Boil over medium-high heat for 8-10 minutes. Drain potatoes and carrots and pour cold water over. Let cool for 5 minutes. Remove carrots and potatoes and dice them.

Meanwhile, preheat large stockpot over med-high heat for two minutes. Mist with cooking spray and add celery, onion and saute for 2 minutes. Add oil and flour, whisking briskly. Add milk, whisking in 1/4 at a time. Add broth and cook for at least 5 minutes. Add salmon, diced potatoes and carrots, corn and paprika. Reduce heat and let simmer for 10 minutes. Season with sea salt and pepper. Add dill just one minute before serving.

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