5 cups water or fish stock
1 potato (diced)
1 cup fresh or frozen corn kernels
1 onion (peeled and diced)
1/2 tablespoon vegetable seasoning or sea salt seasoning
6-9 ounces wild salmon, cut into chunks
1 bunch chives (minced)
1. Bring water, potato, corn, onion, and seasoning to a boil.
2 Cover and cook on medium heat for 10 minutes.
3. Remove the vegetables and puree in a blender or food processor.
4. Add pureed vegetables back to soup.
5. Add the fish, cover and cook on medium heat for 7-10 minutes. Garnish with chives and dill.
Per Serving: Calories: 181; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Cholesterol: 4 mg; Sodium: 1467 mg; Potassium: 428 mg; Carbohydrate: 24 g; Fiber: 6 g; Sugar: 4 g; Protein: 10g
Nutrition Bonus: Vit A: 116%; Vit C: 16%; Iron:12%; Calcium: 9%;
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