Salmon Corn ChowderSubmitted by: ERICACLAY10
IntroductionRecipe from Clean Eating Magazine. The servings are very generous at 1 1/2 cups. Recipe from Clean Eating Magazine. The servings are very generous at 1 1/2 cups.
2 med russet potatoes, peeled
2 carrots, peeled
1 stalk celery, diced
1 med onion, diced
1 tsp olive oil
3 tbsp whole wheat flour
1 c skim milk
32 oz chicken broth
2 6 oz cans salmon packed in water, without skin or bones
2 c corn, fresh or frozen
1 to 2 tsp paprika
salt and pepper to taste
1 tbsp dill, finely minced
2. Meanwhile, preheat large stock pot over medium-high heat for 2 minutes. Mist with cooking spray. Add celery and onion and saute until onions become translucent.
3. Add oil and flour, whisking briskly. Add milk, whisking in a 1/4 cup at a time. (This will create a thickener for your soup.)
4. Add broth and cook for at least 5 minutes. If soup seems a little thin, add more flour (no more than 1 tbsp), a half teaspoon at a time, and whisk briskly. Add salmon, diced potatoes and carrots, corn, and paprika. Reduce heat to medium-low and let simmer for at least 10 minutes. Season with salt and pepper to taste.
5. Add dill just 1 minute before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ERICACLAY10.