Ingredients
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1 (16 ounce) smoked salmon fillets
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4 tablespoons butter
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1 cup coarsely chopped onion
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1/2 cup coarsely chopped celery
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1 cup coarsely chopped green pepper
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4 tablespoons Wondra Flour
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3 cups red potatoes, skins on,cut in golf ball size chunks
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2 cups carrots, sliced fairly thick
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1 (14 1/2 ounce) can creamed corn, i prefer walmart great value
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2 teaspoons dried dill weed
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1/4 teaspoon pepper
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2 tablespoons dried parsley
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2 teaspoons Old Bay Seasoning
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1/2 cup low-fat sour cream or 1/2 cup low-fat yogurt
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2 (14 ounce) cans fat-free chicken broth
Instructions
- drain salmon of all oil, remove skin and scrape off any dark parts on the underside.
- break into chunks and set aside.
- saute the onion, celery and gr pepper in butter til soft.
- add Wondra or regular flour.
- add 2 cans broth and stir thoroughly.
- bring to boil, add potatoes and carrots.
- drop to low heat and cook 8-9 minutes.
- add seasonings, salmon, canned corn, and sour cream or yogurt.
- heat thoroughly, then set aside while the flavors marry for a few minutes.
- You may need to add some water before serving, as it can get thick.
- Serve with crusty dark bread and a salad.