Ingredients
2
tablespoons butter or margarine
2
medium leeks, sliced (2 1/2 cups)
2
cups frozen southern-style hash-brown potatoes (from 32-oz bag)
2
cups frozen corn
1
cup water
3
cups fat-free (skim) milk
1/4
cup all-purpose flour
1
can (14 1/2 oz) salmon, drained, bones and skin removed and flaked
1
teaspoon Worcestershire sauce
1/2
teaspoon salt
1/8
teaspoon pepper
Chopped fresh parsley, if desired
Preparation
In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.
