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Prep Time: 13 Minutes Cook Time: 37 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Canned sockeye salmon has a brighter color and a deeper flavor than pink salmon. We've found that rinsing the salmon after draining it freshens its flavor. Ingredients:
1 teaspoon olive oil |
1/2 cup diced celery |
1/2 cup diced onion |
3 cups fat-free, less-sodium chicken broth |
1 baking potato, peeled and diced |
1 cup frozen whole-kernel corn |
1/4 teaspoon dried dill |
2 1/2 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
1 (14 3/4-ounce) can boneless, skinless sockeye red salmon in water, rinsed and drained |
1 tablespoon dry white wine |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Heat oil in a large saucepan over medium-high heat; add celery and onion. Sauté 3 to 4 minutes or until tender. Add chicken broth and potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in corn and dill.
2. Combine flour and milk, stirring with a whisk. Add flour mixture to potato mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until thickened. Stir in salmon and remaining ingredients. Cook 3 minutes or until thoroughly heated.
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