Creamy Salmon Chowder

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 tablespoons olive oil
1 Cup onion -- diced
2/3 Cup celery -- diced
1/2 Cup red bell pepper -- diced
1 1/2 Cups Yukon Gold potatoes -- unpeeled, diced
1 Medium zucchini -- diced
14 1/2 Ounces chicken broth -- fat-free, low sodium
1/2 Teaspoon dill weed -- dried
1/4 Teaspoon salt
1/4 Teaspoon black pepper -- freshly ground
7 1/2 Ounces pink salmon -- with bones, drained
12 ounces evaporated milk -- fat free
1 tablespoons cornstarch
1/2 cup scallions
 

Preparation:

1. Heat oil in a large saucepan over medium heat. Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally. Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine. Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes. 2. Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones. In a medium bowl, whisk cornstarch in milk to dissolve. Add salmon and milk mixture to saucepan and stir to combine. Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes. Serve chowder garnished with scallions. NOTES: Tasty canned salmon has secret calcium stores because it contains the soft, edible bones of the fish. Calcium count: 41 percent of your daily requirement.

 

Nutritional Information:

749 Calories (kcal); 38g Total Fat; (44% calories from fat); 44g Protein; 61g Carbohydrate; 118mg Cholesterol; 1704mg Sodium