Sweet Corn Chowder with Hot-Smoked Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
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