|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Bottled clam juice||1 Cup (16 tbs)|
|Drained canned diced tomatoes||1 Cup (16 tbs), seeded (Italian Style)|
|1% low fat milk||1 Cup (16 tbs)|
|Pared all purpose potatoes||6 Ounce, diced|
|Frozen whole kernel corn||1⁄2 Cup (8 tbs), thawed|
|Chopped fresh parsley||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
|Salmon fillet||5 Ounce, cut into 1/2-inch cubes|
1. In 3-quart saucepan melt margarine; add onion and saute over medium-high heat, stirring frequently, until onion is softened, 1 to 2 minutes. Sprinkle flour over onion and stir quickly to combine. Continuing to stir, add 1 cup water, the clam juice, and tomatoes. Reduce heat to medium-low and cook until mixture thickens, about 5 minutes.
2. 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.