Salmon Chowder

The weather forecast for this weekend is frightful - snow and below-zero wind chills (Fahrenheit).  Sounds like chowder weather to me!  Agree?

I recommend this variation that replaces the traditional clams of chowder with salmon - a fabulous source of heart-healthy omega-3 fatty acids.  Extra bonuses - one cup comes in at under 200 calories and the whole thing can be made in under 30 minutes.

Ingredients:  To make 8 one-cup servings -

• 1 tablespoon olive oil
• 1/2 cup celery, chopped
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1 15-ounce can reduced-sodium chicken broth
• 2 1/2 cups frozen country-style hash browns with green peppers and onion
• 1/2 cup frozen peas and carrots
• 1/2 teaspoon dill
• 1/2 teaspoon ground pepper 
• 6 ounces canned pink salmon (bones removed)
• 1 12-ounce can evaporated skim milk
• 1 can (14 3/4 ounces) no-salt-added, cream-style corn
• Sprig of parsley, finely chopped

Preparation:

1. In a large saucepan over medium heat, sauté olive oil, celery, and onion for about 10 minutes.  Add the garlic and sauté for another minute. 
2. Add the chicken broth, hash browns, peas and carrots, dill and pepper and bring to a boil.  
3. Reduce heat and simmer for about 10 minutes, until the vegetables are done, but not overcooked.
4. Add the salmon, separating it into pieces gently with a fork.  Stir in the evaporated milk and corn and cook until chowder is heated thoroughly. 
5. Portion into bowls and sprinkle the parsley over contents.  

Rationale: Why this chowder is good for us - 

• Salmon is a good source of heart-healthy omega 3 fatty acids.
• Celery contains a lot of potassium and can serve as a mild diuretic.
• Onions have properties to kill bacteria and viruses.
• Garlic is packed with nutrition and boosts the immune system.
• Dill is a good source of vitamin A and manganese.
• Parsley contains an abundance of vital substances and can purifies the blood and helps the liver and kidneys detoxify.