thinly sliced 1 tablespoon butter 1 teaspoon chili powder 1 can chicken broth :
(14 1/2-ounce) 1 teaspoon dried thyme
crushed 3 medium yukon gold or red potatoes :
peeled and cut in -- 1/2-inch cubes 12 ounces bonesless skinless boneless salmon fillet -- cut in 1/2 -inch -- pieces 1/2 teaspoon lemon-pepper seasoning 3 cups 1% lowfat milk 1/4 cup all-purpose flour 1 4 ounce can diced green chilies -- drained 1 cup frozen corn In a large saucepan cook green onions in hot butter until tender. Add chili po wder. Cook and stir for 1 minute more. Add broth and thyme; bring to boiling. Add potatoes. Cover and simmer 10 minu tes. Toss salmon gently with lemon-pepper seasoning; set aside. In a screw-top jar shake together 1 cup of the 1% lowfat milk and the flour unt il thoroughly combined. Stir into potato mixture. Add remaining milk, chilies , and corn. Cook and stir until slightly thickened and bubbly. Add salmon; co ok for 2 minutes more or until salmon is cooked through. Makes 5 or 6 servings . MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com