Community Recipe
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Soup and Sandwich Menu

* Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add 4 (1/4-inch-thick) red onion slices to pan; sauté 4 minutes or until crisp-tender. Remove from pan. Cut 4 pieces toasted white country bread in half diagonally. Spread 1 tablespoon soft goat cheese on 4 halves; top each with 1 onion slice. Arrange 1/4 cup arugula on each; top with 1/3 cup bottled roasted red bell pepper. Top with remaining bread halves.

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.

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Cooking Light MARCH 2007

Roasted pepper and goat cheese sandwiches*

Chardonnay

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Soup and Sandwich Menu

Sweet Corn Chowder with Hot-Smoked Salmon

Ingredients

Preparation

Roasted pepper and goat cheese sandwiches*

Chardonnay

Soup and Sandwich Menu

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