Corn & Tomato Chowder with Salmon - 32g Carbs, 2g Fiber
{This too is high in sodium… the canned soups are high
in sodium…try getting a lower sodium variety. Also,
the "diced tomatoes with roasted garlic and onion"
are high in sodium so consider using plain salt free and
adding sauteed onion and your own roasted garlic instead.
Take care, Gloria}
From Womans Day magazine
Serves 4
Active: 5 min
Total: 15 min
A green salad pairs well with this hearty soup.
1 can (10 3/4 oz) condensed cream of potato soup
1 soup can milk
1 can (15 1/4 oz) whole-kernel corn, drained
1 can (14 oz) diced tomatoes with roasted garlic and onion
1 Tbsp oil
4 pieces 1-in thick skinless salmon fillet (about 6 oz each)
1 tsp salt
1/4 tsp pepper
Garnish: snipped chives
1. Combine soup, milk, corn and tomatoes in a medium saucepan.
Cook over high heat just until simmering.
2. Meanwhile heat oil in a 12-in. nonstick skillet over
medium-high heat. Season both sides of salmon with salt and
pepper. Add to skillet and cook 2 minutes or until bottom
is browned. Turn salmon over; add soup mixture and cook
uncovered 10 minutes or until salmon is cooked through.
3. Using a broad spatula, transfer salmon to soup plates,
add chowder and sprinkle with chives.
Per serving:
529 Cal, 40g Protein, 32g Carbs, 2g Fiber, 26g Fat
(6g Sat Fat), 115mg Chol, 1,899mg Sodium