Easy Salmon Chowder

 

2

tablespoons butter or margarine

2

medium leeks, sliced (2 1/2 cups)

2

cups frozen southern-style diced hash brown potatoes (from 32-oz bag)

2

cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn (from 12-oz bag)

1

cup water

3

cups fat-free (skim) milk

1/4

cup Gold Medal® all-purpose flour

1

can (14 3/4 oz) salmon, drained, skin and bones removed, flaked

1

teaspoon Worcestershire sauce

1/2

teaspoon salt

1/8

teaspoon pepper

Chopped fresh parsley, if desired

• 1 In 3-quart saucepan, melt butter over medium heat. Cook leeks in butter 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in frozen potatoes, corn and water. Heat to boiling; reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• 2 In small bowl, mix milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
• 3 Stir in salmon, Worcestershire sauce, salt and pepper; cook until hot. Sprinkle each serving with parsley.