Sweet Corn Chowder with Hot-Smoked Salmon

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 21%
  • Fat: 7.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 18.6g
  • Carbohydrate: 45.5g
  • Fiber: 6g
  • Cholesterol: 22mg
  • Iron: 1.8mg
  • Sodium: 832mg
  • Calcium: 43mg

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

  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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