Alaska Salmon Pepper Chowder

Serves: 4

Prep Time: 15

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen

1/4 cup cornstarch

2 cans (14 oz. each) chicken or beef broth

1 can (10 oz.) diced tomatoes and green chiles

1 can (8 oz.) diced chiles

2 teaspoon dried minced onions

1 teaspoon garlic salt

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon chipotle-red pepper sauce

1 can (12 oz.) evaporated low-fat milk

1/2 cup shredded Mexican cheese blend, divided

2 cups tortilla chips or strips, broken

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Cover frozen salmon on microwavable dish and partially thaw in microwave for 6 to 10 minutes on medium-low (30%) power. Cut into 1-inch pieces.

Coat the inside of a large soup pot with nonstick cooking spray. Blend cornstarch and broth in pot. Stir in tomatoes, chiles, minced onions, garlic salt, oregano, and pepper sauce. Heat to boiling; cook and stir one minute. Reduce heat to medium-low; stir in evaporated milk and salmon. Continue cooking 5 to 10 minutes until salmon is cooked.

To serve, portion into large soup bowls. Sprinkle each bowl with tortilla chips and 2 tablespoons of cheese.

Nutrients per serving: 448 calories, 13g total fat, 4g saturated fat, 27% calories from fat, 123mg cholesterol, 46g protein, 33g carbohydrate, 3g fiber, 1272mg sodium, 555mg calcium and 1g omega-3 fatty acids.

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