Super Fast
Salmon and Corn Chowder
Buttermilk Cornbread
Ingredients
- ½ onion, chopped
- 1 Tbsp olive oil
- ¼ lb organic new potatoes, cubed
- 1 (14.5-oz) can vegetable broth
- ¾ cup milk
- 1½ Tbsp whole wheat flour
- ¼ tsp salt
- ¼ tsp pepper
- 1 (6-oz) can salmon in water, drained
- 1 cup frozen whole kernel corn, thawed
- 1 green onion, chopped
Instructions
- Cook onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add potatoes and broth; bring to a boil. Cook 10 minutes or until potatoes are tender.
- Whisk together milk and flour; add to pot with salt, pepper, salmon, and corn. Cook 5 minutes or until soup is thickened; stir in green onion just before serving.
Side Dish Ingredients
- 3 Tbsp olive oil, divided
- 2 cups stone-ground cornmeal
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1¾ cups buttermilk
- 1 large egg
Side Dish Instructions
- Coat a 10-inch cast-iron skillet or 8-inch square pan with 1 Tbsp oil. Preheat oven to 425°F; place skillet in oven while preheating.
- Whisk together cornmeal, baking soda, baking powder, and salt in a bowl. Whisk together buttermilk, egg, and 2 Tbsp oil. Add buttermilk mixture to cornmeal mixture, stirring just until moistened. Pour into hot skillet.
- Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Clean Eating Meal Plan
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