Salmon Chowder

1 tablespoon butter

1 tablespoon olive oil

1 stalk celery (for about ½ cup chopped)

20 baby carrots (for about 1 cup sliced)

2 cups frozen cubed hash-brown potatoes

1 can (14 ounces) fat-free, low-sodium chicken broth

1 can (12 ounces) low-fat evaporated milk

1 package (10 ounces) frozen creamed corn

3 cups Simple Poached Salmon (recipe follows), thawed if frozen

Begin heating the butter and oil over medium heat in a 4½-quart or larger Dutch oven or soup pot. Rinse and chop the celery into bite-size pieces, adding it to the pan as you chop. Slice the carrots into ¼-inch rounds and add them to the pot as you slice.

Add the frozen hash browns, and stir and cook until the vegetables begin to get tender and the potatoes begin to stick to the pot bottom, about 4 minutes.

Add the chicken broth, and stir to remove any brown bits from the bottom of the pot. Add the evaporated milk and the still-frozen creamed corn. Cover the pot and raise the heat to medium high. Bring the soup to a boil. Cook at a steady boil until the corn is thawed, about 5 minutes. Stir halfway through and immediately re-cover the pot.

Uncover the pot, and stir well. Reduce the heat to medium low. Add the salmon with the cooking liquid and onions from poaching. Stir to break up any large pieces. Cook until heated through, about 3 more minutes. To serve, spoon into shallow soup bowls.

Serves 4 generously (makes 7 cups).

Nutrition values per serving: 269 calories, 8 g fat (3 g saturated), 24 g carbohydrates, 2 g fiber, 24 g protein, 61 mg cholesterol, 428 mg sodium.