One Perfect Bite: A Light Salmon Chowder

Tuesday, July 26, 2016

A Light Salmon Chowder

From the kitchen of One Perfect Bite...This effortless chowder is perfect for a light summer meal. It is simple to make and will take about 10 minutes of your time to assemble. It is delicious, low in calories and will please almost everyone who gathers round your table. The Silver Fox and I are not dieters, but were careful about what we eat, and this is one of the recipes we both have come to like. It comes from the Mayo Clinic, so it ticks a lot of boxes for those who are trying to eat in a more healthy fashion. Whether your goal is weight loss or simply more healthy eating, this soup, or my favorite variation of it - a clam chowder - has your name on it. The vegetables used in the chowder from the grocer's freezer case, and the remainder of the ingredients can be found on the shelves of any large super market. So, if your scissors and can opener are at the ready, grab those bags and cans and get this chowder on the table. I do hope you'll give it a try. It will not disappoint. Here is how the chowder is made.

A Light Salmon Chowder..from the kitchen of One Perfect Bite courtesy of the Mayo Clinic

Ingredients:
1 teaspoon olive oil
1/2 cup chopped celery
1 clove garlic, minced
2 cups reduced-sodium chicken broth or 2 cups clam broth
2-1/2 cups frozen country-style hash browns with green pepper and onion (I used a bag of Potatoes O'Brian)
1 cup frozen peas and carrots
1/2 teaspoon dill
1/2 teaspoon ground pepper
6 ounces pouched or canned pink salmon (bones removed) or 6-oz. canned chopped clams
1 12-ounce can evaporated skim milk
1 can (14 3/4 ounces) no-salt-added, cream-style corn
Salt to taste

Directions:
1) Saute olive oil and celery in a large saucepan set over medium heat for about 10 minutes. Add garlic and saute for another minute.
2) Add chicken broth, hash browns, peas and carrots, dill and pepper and bring to a boil. Reduce heat and simmer for about 10 minutes, or until vegetables are done but not overcooked.
3) Add salmon, separating it into pieces with a fork. Stir in evaporated milk and corn and cook until heated through. Season with salt to taste. Yield: 8 servings.