1 tbsp butter or olive oil
1 onion, chopped
1 - 2 clove garlic, minced
1 green pepper, diced
1 tsp salt
1 -2 sweet potatoes, peeled if desired and cut into 1/2-inch cubes (about 2 cups)
1-1/2 cups corn kernels (fresh or frozen, thawed)
2 cups water
2 T cornstarch
2 cups milk (I used 1 percent)
12 oz skinless salmon fillet, cut into chunks
1 tsp (5 mL) grated lemon zest
3 tbsp (45 mL) freshly squeezed lemon juice
2 cups chopped kale or spinach
1. In a large pot, melt butter over medium heat. Sauté onion, garlic, green pepper, salt and 1/4 tsp pepper for about 5 min or until onions are softened. Stir in potatoes, corn and water; bring to a boil over high heat. Cover, reduce heat to medium-low and simmer for 5 to 10 min or until potatoes are almost tender. I like it when the potatoes are still a bit crunchy.
2. Increase heat to medium. Whisk cornstarch into ¼ cup milk then add to the rest of the milk and gradually stir into pot. Heat for a couple more minutes. Stir in salmon. Simmer, uncovered and stirring often but gently, for about 5 min or until salmon is firm and opaque and soup is thickened (do not let boil). Stir in kale or spinach, lemon zest and juice and season to taste with pepper. Ladle into warmed bowls.
Donna is hosting a cooking class on January 23 at 7:00pm called "Deliciously Healthy" The cost is $50 and you can register by going on her blog www.donnasawyerwow.com and sign up under "contact me".
Celebrating Life and Food