Salmon Corn Chowder

* 2 medium Russet or Idaho potatoes, peeled

* 2 carrots, peeled

* Olive Oil Cooking Spray

* 1 stalk celery, diced

* 1 medium yellow or white onion, diced

* 1 tsp extra virgin olive oil

* 3 tbsp whole wheat flour

* 1 cup skim milk

* 1 32 - oz container low sodium chicken broth

* 12 oz fresh sockeye salmon

* 6 oz cooked salad shrimp

* 2 cups corn, freshly shucked or frozen

* 1 - 2 tsp paprika

* Sea salt and fresh black ground pepper to taste

* 1 tbsp dill, finely minced

* Place potatoes and carrots in a medium saucepot; cover with water. Boil over medium high heat for 8 -10 minutes. Drain potatoes and carrots in a colander and pour cold water over. Let cool for five minutes. Remove potatoes and carrots and dice.

* Meanwhile, preheat large stock pot over medium-high heat for 2 minutes. Mist with cooking spray. Add celery and onion and saute for 2 minutes or until onions become translucent.

* Add oil and flour whisking briskly. Add milk, whisking in a 1/4 cup at a time. (This creates a thickener for your soup.)

* Add broth and cook for atleast 5 minutes. If soup seems a little too thin, add more flour (no more than 1 tbsp), a 1/2 tsp at a time, and whisk briskly. Add salmon, shrimp, diced potatoes and carrots, corn and paprika. Reduce heat to medium-low and let simmer for atleast 10 minutes. Season with salt and pepper.

* Add dill just 1 minute before serving.

Makes 1 1/2 cups per serving

Number of Servings: 8

Recipe submitted by SparkPeople user STEVENPATRICK.