1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can 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 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can fat free evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed
In a saucepan, cook onion, celery, green pepper and garlic in 1/4-cup broth until tender. Add potatoes, carrots, and seasoned salt if desired and dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for five minutes. Add corn, milk and salmon; heat through.
One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals:
Nutritional Information:
Calories: 225
Sodium: 147mg
Cholesterol: 27mg
Carbohydrate: 29g
Protein: 20g
Fat: 4g
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, and 1 vegetable.
Posted: 1/2/2010 8:33:11 AM