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5* Veggie Salmon Chowder (2)

Source of Recipe

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5* Veggie Salmon Chowder (2)

Tasteofhome.com
Cooking for 2 Fall 2008
Reviews rate this recipe 5 Stars!
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 recipe that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario

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 five ingredients; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.

Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cilantro and pepper. Yield: 2 servings.

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