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Veggie Salmon Chowder

Name: Veggie Salmon Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1 cup reduced-sodium chicken broth; 1/2 cup fresh or frozen corn; 1/2 small onion, chopped; 2 garlic cloves, minced; 1-1/2 cups fresh spinach, torn; 1/2 cup flaked smoked salmon fillet; 1 teaspoon pickled jalapeno slices, chopped; 1 tablespoon cornstarch; 1/2 cup 2% milk; 1 tablespoon minced fresh cilantro; Dash pepper

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Total Time

Prep/Total Time: 30 min.

Makes

2 servings

This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario

Veggie Salmon Chowder Recipe photo by Taste of Home

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Ingredients

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 cup reduced-sodium chicken broth
1/2 cup fresh or frozen corn
1/2 small onion, chopped
2 garlic cloves, minced
1-1/2 cups fresh spinach, torn
1/2 cup flaked smoked salmon fillet
1 teaspoon pickled jalapeno slices, chopped
1 tablespoon cornstarch
1/2 cup 2% milk
1 tablespoon minced fresh cilantro
Dash pepper

Directions

In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes.
Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.

Nutrition Facts

1-1/4 cups: 202 calories, 3g fat (1g saturated fat), 12mg cholesterol, 645mg sodium, 32g carbohydrate (11g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Veggie Salmon Chowder

Ingredients

Directions

Nutrition Facts

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