Simple Salmon Chowder & Gluten Free Skillet Corn Bread

 Salmon Chowder and Gluten Free Skillet Corn Bread

Simple Salmon Chowder

Simple Salmon Chowder & Gluten Free Skillet Corn Bread

serves 4

3 tablespoons butter
1 large onion, diced
1 1/2 cups celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 12-ounce can evaporated milk
1 1/2 cups cooked salmon (2 small cans or 1 large can)

1. Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done.

2. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot.

Source: Alaska Seafood Marketing Institute

Per Serving : 393 Calories; 17g Fat (38.0% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 262mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.




Gluten Free Skillet Corn Bread

from http://glutenfree.wordpress.com/2008/10/16/gluten-free-skillet-corn-bread/

Ingredients:
3 Tablespoons butter, softened
1 Tablespoon olive oil for the skillet
4 Tablespoons low yogurt
1/3 cup sugar
1, 15 ounce can of corn kernels (not creamed corn…but that would be good too)
1 jalapeño, seeded and diced
3/4 cup masa harina (corn flour for tortillas)
1/2 cup corn meal
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup grated cheddar cheese
1/2 teaspoon pepper
1 1/4 cups non-fat or low-fat milk (or rice milk)

Directions:

1. Preheat 350F
2. Beat together butter (reserve 1 Tablespoon), cottage cheese and sugar.
3. Add corn and jalapeños.
4. Separately, mix together masa harina, corn meal, xanthan gum, baking powder, and pepper.
5. Add cheese to mixer. Add dry ingredients and mix until even.
6. Add milk. Batter will be thick/heavy – like a soft cookie dough.
7. Preheat cast iron skillet over medium flame.
8. Melt reserved 1 Tablespoon of butter in pan.
9. Scoop batter into preheated cast iron skillet and use a wet spatula to spread it evenly in the pan.
10. Remove from flame and bake at 350F for 45 – 60 minutes or until an internal temperature of 210F is reached.
11. Flip on to a serving dish and slice into 8 pieces.
12. Serve warm with your favorite meal – we had fresh green salads and pork chops with ours.

-Kate
 
Per Serving : 275 Calories; 12g Fat (36.5% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 240mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.