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Ingredients
| cooking spray |
| onions (chopped): 1/4 cup |
| garlic: 1 clove (minced) |
| chicken broth - low sodium: 2 1/2 cups |
| pearled barley: 1/4 cup |
| water: 1 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| pink salmon: 4 oz (drained) |
| sweet yellow corn: 1 cup |
| 2% milk: 1/3 cup |
| chili powder: 1/2 tsp |
| ground cumin: 1/4 tsp |
| fresh oregano (leaves): 1/4 tsp |
| salt: 1/8 tsp |
| fresh cilantro (coriander): 1 Tbl (minced) |
| black pepper: 1/8 tsp |
Salmon, Corn and Barley Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- Sauté garlic and onion for a few minutes, until onion is tender.
- Add broth and bring to a boil. Stir in barley.
- Cover, reduce heat and simmer 10 minutes or until barley is tender.
- Stir water gradually into flour in small bowl until smooth. Set aside. Remove and discard bones and skin from salmon. Flake into bite-sized pieces.
- Add salmon, corn and milk to saucepan. Stir in flour paste, chili powder, cumin, oregano and salt. Simmer 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper.