Ingredients
- 3 yukon gold
- 1 lowfat milk
- 12 ounces bonesless salmon fillet in (skinless boneless cut)
- 1 cup corn (frozen)
- 4 ounce green chilies (diced drained)
- 1/4 cup all purpose flour
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 teaspoon thyme (dried crushed)
- 1/2 teaspoon lemon-pepper seasoning
- 6 slices green onions thinly (sliced)
- 1 package chicken broth
In a large saucepan cook green onions in hot butter until tender. Add chili po wder. Cook and stir for 1 minute more.
Add broth and thyme; bring to boiling. Add potatoes. Cover and simmer 10 minu tes. Toss salmon gently with lemon-pepper seasoning; set aside.
In a screw-top jar shake together 1 cup of the 1% lowfat milk and the flour unt il thoroughly combined. Stir into potato mixture. Add remaining milk, chilies , and corn. Cook and stir until slightly thickened and bubbly. Add salmon; co ok for 2 minutes more or until salmon is cooked through. Makes 5 or 6 servings .
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
