Santa Fe Salmon Chowder

• 6 each scallions, spring or green onions thinly sliced
• 1 tablespoon butter
• 1 teaspoon chili powder
• 1 can chicken broth
• 1 teaspoon thyme crushed
• 3 medium potatoes yukon gold or red, peeled, cut
• 12 ounces salmon bonesless skinless
• 1/2 teaspoon seasoning mix lemon-pepper
• 3 cups milk 1% lowfat
• 1/4 cup flour, all-purpose
• 4 ounce green chili peppers drained
• 1 cup corn frozen

1. In a large saucepan cook green onions in hot butter until tender.
2. Add chili po wder.
3. Cook and stir for 1 minute more.
4. Add broth and thyme; bring to boiling.
5. Add potatoes.
6. Cover and simmer 10 minu tes.
7. Toss salmon gently with lemon-pepper seasoning; set aside.
8. In a screw-top jar shake together 1 cup of the 1% lowfat milk and the flour unt il thoroughly combined.
9. Stir into potato mixture.
10. Add remaining milk, chilies, and corn.
11. Cook and stir until slightly thickened and bubbly.
12. Add salmon; co ok for 2 minutes more or until salmon is cooked through

scallions, butter, chili powder, chicken broth, thyme, potatoes, salmon, seasoning mix lemonpepper, milk, flour, green chili peppers, corn frozen

Taken from recipeland.com/recipe/v/santa-fe-salmon-chowder-36014 (may not work)