1 T. cooking oil
2 c. shredded carrots
1 c. finely chopped onion
1/2 c. thinly sliced celery
4 c. reduced-sodium chicken broth
2 1/2 c. cubed red-skinned potatoes (3 medium)
1 1/2 c. water
1 (10 oz.) pkg. frozen whole kernel corn
1 tsp. snipped fresh dill
OR 1/2 tsp. dried dill
1/4 tsp. salt
2 c. fat-free milk
2 T. cornstarch
1 (15 oz.) can salmon, rinsed, drained, flaked, and skin and bones removed
In a large saucepan, heat oil over medium-high heat. Cook and
stir carrots, onion and celery in hot oil about 10 minutes or until vegetables
are tender, stirring occasionally. Stir broth, potatoes, water, corn, dill and
salt into vegetables in saucepan. Bring to boiling; reduce heat.
Cover and cook over medium-low heat about 15 minutes or until
the potatoes are tender, stirring occasionally. Stir together 1/2 cup of the
milk and cornstarch. Add milk mixture to saucepan.
Stir in the remaining 1 1/2 cups milk. Cook and stir over
medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently
stir in salmon. Heat through.
Makes 8 servings.
From the kitchen of Better Homes and Gardens