Salmon, Corn and Barley Chowder

Excellent pantry scraper recipe. Makes a very hearty bowl of soup with the unexpected addition of barley.

• Ready In: 15 mins
• Serves: 2

Ingredients

•  cooking spray
• 1⁄4 cup  chopped onion
• 1  garlic clove, minced
• 2 1⁄2 cups reduced-sodium chicken broth
• 1⁄4 cup quick-cooking barley
• 1  tablespoon water
• 1  tablespoon all-purpose flour
• 4  ounces salmon, drained
• 1  cup corn
• 1⁄3 cup 2% low-fat milk
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon oregano
• 1⁄8 teaspoon salt
• 1  tablespoon  minced cilantro
• 1⁄8 teaspoon black pepper

Directions

1. Sauté garlic and onion for a few minutes, until onion is tender.
2. Add broth and bring to a boil. Stir in barley.
3. Cover, reduce heat and simmer 10 minutes or until barley is tender.
4. Stir water gradually into flour in small bowl until smooth. Set aside. Remove and discard bones and skin from salmon. Flake into bite-sized pieces.
5. Add salmon, corn and milk to saucepan. Stir in flour paste, chili powder, cumin, oregano and salt. Simmer 2 to 3 minutes or until slightly thickened. Stir in cilantro and pepper.