Alaskan Salmon Chowder

  cup chopped onion

cup chopped celery

1 garlic clove minced

1 can (14 oz) chicken broth divided

2 cups diced peeled potatoes

1 cup sliced carrots

1 tsp seasoned salt (opt)

tsp dill weed

1 small zucchini thinly sliced

1 can (14 oz) cream style corn

1 can (12 oz) evaporated milk

2 cups cooked salmon chunks or 2 cans (7 oz ea) salmon drained & bones removed


In a saucepan, cook onion, celery, green pepper and garlic in cup broth until tender

Add potatoes, carrots, seasoned salt if desired, dill and remaining broth

Cover and simmer 20 min or until vegetables are tender

Add zucchini and simmer for 5 min

Add corn milk and salmon, heat through

 Yields7 servings

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 carbohydrates, 27 gm protein, 4 gm fat.


DIABETIC EXCHANGES: 2 lean meat, 1 starch, 1 vegetables