Ingredients
1 small onion, chopped1 garlic clove, minced1/4 teaspoon dried thyme1/4 teaspoon dried basil1 tablespoon butter2 cups 1% milk1 can (10-1/2 ounces) condensed chicken broth, undiluted1/2 cup frozen corn1/2 cup chopped carrot1 medium red potato, cut into 1/2-inch cubes3 tablespoons all-purpose flour1/4 cup cold water1/2 pound salmon fillet, cut into 1-inch pieces1/2 cup chopped zucchini1/2 teaspoon salt1/4 teaspoon pepper1/2 cup shredded reduced-fat cheddar cheese
Preparation
In a large saucepan over medium heat, cook and stir the onion, garlic, thyme and basil 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 salmon and zucchini. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Stir in salt and pepper. Sprinkle with cheese before serving.
