Originally Posted by moxiesd
SALMON-SHRIMP CHOWDER
1/2 Cup sliced fresh mushrooms
1/4 Cup sliced green onion
2 Tablespoons dry white wine or water
1 1/2 teaspoons instant chicken bouillon granules
Dash pepper (to taste...I like a LARGE Dash)
1 6 1/2-ounce can salmon
2 1/4 cups skim milk
3 Tablespoons all-purpose flour
2 Tablespoons nonfat dry milk powder
3/4 Cup frozen cooked shrimp (about 3 ounces)
In a 1/12-quart microwave-safe casserole, combine mushrooms, green onion, wine (or water), bouillon granules, and pepper. Micro-cook, covered, on hi for 2 to 3 minutes or till tender. Meanwhile, drain the salmon & set aside.
In a small mixing bowl stir together skim milk, flour, and dry milk powder. Then stir milk mixture into cooked vegetables. Microwave, uncovered, on hi for 5 to 8 minutes or till thickened and bubbly, stirring after every minute. Gently stir in salmon and frozen shrimp. Cook, uncovered, abut 2 minutes more or till heated through. Makes 3 servings, approx 1.3 cups each serving.
For variation you might want to add more vegetables...i.e. celery, broccoli, shredded carrots, spinach, or corn.
Per Serving: 239 Cal., 28g Protein, 19 g carbs, 3 oz protein,
1 Cup milk
|
