Veggie Salmon Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 2 garlic cloves minced
- dash pepper
- 1 tablespoon cornstarch
- 1/2 cup 2% milk
- 1/2 small onion chopped
- 1 cup reduced-sodium chicken broth
- 1 tablespoon minced fresh cilantro
- 1/2 cup fresh or frozen corn
- 1 medium sweet potato peeled and cut into 1/2-inch cubes
- 1-1/2 cups fresh spinach torn
- 1/2 cup flaked smoked salmon fillet
- 1 teaspoon pickled jalapeno slices chopped
- Carbohydrate 46.7685050015656 g
- Cholesterol 0 mg
- Fat 1.73763000000086 g
- Fiber 5.08475007607097 g
- Protein 6.45867500000446 g
- Saturated Fat 0.260220000000154 g
- Serving Size 1 1 serving (309g)
- Sodium 327.192000000154 mg
- Sugar 41.6837549254946 g
- Trans Fat 0.254 g
- Calories 223 calories
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. Originally published as Veggie Salmon Chowder in Cooking for 2 Fall 2008, p39 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
