Salmon Chowder - serves 4

Preparation - 30 minutes

1 tbsp plus 1 tsp margarine
1/2 cup chopped onion
1 tbsp all-purpose flour
1 cup each bottled clam juice, seeded and diced drained canned Italian tomatoes, and low-fat milk(1%)
6 ounces diced pared all-purpose potato
1/2 cup thawed frozen whole-kernel corn
1 tbsp chopped fresh parsley
1/8 tsp each white pepper and thyme leaves
5 ounces salmon fillet, cut into 1/2-inch cubes

In saucepan melt margarine; add onion and saute over medium-high heat, stirring , until onion is softened, about 5 minutes.
Sprinkle flour over onion and stir quickly to combine. Stir and add 1 cup water, the clam juice, and tomatoes.
Reduce heat to medium low and cook until mixture thickens, about 5 minutes.
Add remaining ingredients except salmon and stir to combine; cook until potato is tender, about 10 minutes, add salmon and cook until opaque, about 5 minutes longer.