Sweet Corn Chowder with Hot-Smoked Salmon

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.