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Sweet Corn Chowder with Hot-Smoked Salmon

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
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

Nutrition Information

  • calories 310
  • caloriesfromfat 21 %
  • fat 7.4 g
  • satfat 2.6 g
  • monofat 2.3 g
  • polyfat 1.2 g
  • protein 18.6 g
  • carbohydrate 45.5 g
  • fiber 6 g
  • cholesterol 22 mg
  • iron 1.8 mg
  • sodium 832 mg
  • calcium 43 mg

How to Make It

  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.