Healthy Salmon, Corn & Barley Chowder Recipe | Easy & Delicious

INGREDIENTS

1 teaspoon canola oil 1/4 cup chopped onion 1 clove garlic, minced 2‑1/2 cups fat-free reduced-sodium chicken broth 1/4 cup quick-cooking barley 1 tablespoon water 1 tablespoon all-purpose flour 1 can (4 ounces) salmon, drained 1 cup frozen corn, thawed 1/3 cup reduced-fat (2%) milk 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 1/8 teaspoon salt 1 tablespoon minced fresh cilantro 1/8 teaspoon black pepper Lime wedges (optional)

PREPARATION:

1. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic. Cook and stir 1 to 2 minutes or until onion is tender.
2. Add broth; bring to a boil. Stir in barley. Cover; reduce heat and simmer 10 minutes or until barley is tender.
3. Stir water slowly into flour in cup until smooth; set aside. Remove and discard bones and skin from salmon; flake salmon into bite-size pieces.
4. Add salmon, corn and milk to saucepan; stir until blended. Stir in flour mixture, then chili powder, cumin, oregano and salt. Simmer gently 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper. Serve with lime wedges, if desired.

This recipe appears in: Chowders