Salmon Seashell Chowder
Servings
4 Servings
Ingredients
- 1½ cup medium pasta shells 4 ounces
- 2½ cup 1% low-fat milk
- 3 tablespoon all-purpose flour
- 1 teaspoon onion powder
- ¾ teaspoon dried dill
- 1½ cup frozen peas thawed
- 1 pouch skinless boneless pink salmon, flaked (7 ounce)
- salt and pepper
Instructions
- Cook the pasta according to package directions, drain and set aside. In a saucepan, combine the milk, flour, onion powder and dill and whisk until well blended. Add the peas and salmon; place over high heat. Bring the mixture to a simmer, stirring constantly.
- Reduce heat and continue to simmer and stir gently until the soup thickens slightly, about 2 minutes. Stir in pasta and season with salt and pepper to taste. Heat through and serve.
- Source: National Dairy Council
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