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Veggie Salmon Chowder

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

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

  1. In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes.
  2. 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.

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