From Taste of Home


From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."

Note* Reduce the points even more by using fat free evaporated milk! Colette


INGREDIENTS


* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup chopped green pepper
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) 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 can (14-3/4 ounces) cream-style corn
* 1 can (12 ounces) evaporated milk
* 2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed


SERVINGS 7
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 10 min.
COOK 30 min.
TOTAL 40 min.


DIRECTIONS



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. Yield: 7 servings.




NUTRITIONAL INFO



Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

-- Edited by Colette at 18:42, 2006-10-18