Salmon Sweet Potato Soup

Lunch

I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew up. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day!

Average Rating: 0

TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 8 servings (3 quarts).

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1-1/2 cups frozen corn, thawed
6 cups reduced-sodium chicken broth
1 teaspoon celery salt
1 teaspoon dill weed
1/2 teaspoon salt
3/4 teaspoon pepper
1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces
1 can (12 ounces) fat-free evaporated milk
2 tablespoons minced fresh parsley

Instructions

1. In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next seven ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours.
2. Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

Nutrition Facts

1-1/2 cups: 279 calories, 10g fat (2g saturated fat), 45mg cholesterol, 834mg sodium, 26g carbohydrate (13g sugars, 3g fiber), 22g protein.
Diabetic Exchanges:
3 lean meat, 1-1/2 starch, 1/2 fat.