Sweet Corn Chowder with Hot-Smoked Salmon

The fish, used in place of the bacon often found in traditional chowder recipes, adds heart-healthy fats and protein. Great made ahead, this soup gets better with time.

Yield: 4 servings

Ingredients

• 1  tablespoon  butter
• 2  cups  chopped onion
• 1 1/2  cups  cubed peeled baking potato
• 3  cups  fat-free, less-sodium chicken broth
• 1 1/2  cups  fresh corn kernels
• 1  (15-ounce) can no-salt-added cream-style corn
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground red pepper
• 2  (4.5-ounce) packages hot-smoked salmon, flaked
• 4  teaspoons  chopped fresh chives

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add potato and broth; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Add corn kernels and cream-style corn; cook 5 minutes. Stir in peppers. Ladle 1 1/4 cups chowder into each of 4 soup bowls. Divide salmon evenly among bowls. Garnish each serving with 1 teaspoon chives.

Nutritional Information

Calories:

310 (21% from fat)

Fat:

7.4g (sat 2.6g,mono 2.3g,poly 1.2g)

Protein:

18.6g

Carbohydrate:

45.5g

Fiber:

6g

Cholesterol:

22mg

Iron:

1.8mg

Sodium:

832mg

Calcium:

43mg