Ingredients
3 tablespoons chopped onion1 small garlic clove, minced1/8 teaspoon dried basil1/8 teaspoon dried thyme1-1/2 teaspoons butter1 cup 2% milk2/3 cup condensed chicken broth, undiluted1/4 cup frozen corn1/4 cup chopped carrot1 small red potato, cut into 1/2-inch cubes4-1/2 teaspoons all-purpose flour2 tablespoons cold water1 salmon fillet (4 ounces), cut into 1-inch pieces1/4 cup chopped zucchini1/4 teaspoon salt1/8 teaspoon pepper1/4 cup shredded reduced-fat cheddar cheese
Preparation
In a small saucepan over medium heat, cook and stir the onion, garlic, basil and thyme in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender.
Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the salmon, zucchini, salt and pepper. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Sprinkle with cheese before serving.
