Salmon Chowder
This is a fantastic way to use up left-over grilled salmon .

Servings: 7

• 1/2 cup chopped sweet onion
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 garlic clove, minced
• 1 -14.5 ounce can fat-free chicken broth, divided
• 2 cups diced peeled potatoes
• 1 cup sliced carrots
• 1 teaspoon seasoned salt (optional)
• 1/2 teaspoon dill weed
• 1 small zucchini, thinly sliced
• 1 (14.75 ounce) can cream-style corn
• 1 -12 ounce can fat-free evaporated milk
• 2 cups cooked salmon chunks

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.

Per Serving (excluding unknown items): 217 Calories; 3g Fat (11.1% calories from fat); trace Saturated Fat; 22g Protein; 29g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 438mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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