Sweet Corn Chowder with Hot-Smoked Salmon

Cooking Light says: "The fish, used in place of the bacon often found in traditional chowder recipes, adds heart-healthy fats and protein. Great made ahead, this soup gets better with time."

Yield: 4 servings
Ingredients:
1 tablespoon butter
2 cups chopped onion
1 1/2 cups cubed peeled baking potato
3 cups fat-free, less-sodium chicken broth
1 1/2 cups fresh corn kernels
1 (15-ounce) can no-salt-added cream-style corn
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (4.5-ounce) packages hot-smoked salmon, flaked
4 teaspoons chopped fresh chives

Preparation:
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 4 minutes. Add potato and broth; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Add corn kernels and cream-style corn; cook 5 minutes. Stir in peppers. Ladle 1 1/4 cups chowder into each of 4 soup bowls. Divide salmon evenly among bowls. Garnish each serving with 1 teaspoon chives.

Nutritional Information:
Calories: 310
Calories from fat: 21%
Fat: 7.4g
Saturated fat: 2.6g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 1.2g
Protein: 18.6g
Carbohydrate: 45.5g
Fiber: 6g
Cholesterol: 22mg
Iron: 1.8mg
Sodium: 832mg
Calcium: 43mg