EASY SALMON CHOWDER

Easy Salmon Chowder image

From Betty's Soul Food Collection... Soup's on! And tonight it's a super-simple chowder that warms you up, body and soul. Add a loaf of bread to sop up every last drop, and you've got a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 12

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Ingredients

2 tablespoons butter or margarine
2 medium leeks, sliced (2 1/2 cups)
2 cups frozen southern-style hash-brown potatoes (from 32-oz bag)
2 cups frozen corn
1 cup water
3 cups fat-free (skim) milk
1/4 cup all-purpose flour
1 can (14 1/2 oz) salmon, drained, bones and skin removed and flaked
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.

Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 75 mg, Fiber 5 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 11 g, TransFat 0 g

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