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2/10/10 10:55 P

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Creamy, hearty clam chowder with salmon and sweet potatoes

1 tbsp olive oil
3 slices reduced-sodium bacon, finely chopped
1 cup chopped onions
1 cup diced celery
2 tsp minced garlic
1 cups peeled, cubed sweet potato (cut into small cubes)
1 tbsp minced fresh thyme or 1 tsp dried thyme (fresh is best!)
1 cups reduced-sodium chicken broth
1 tsp seafood seasoning (such as Old Bay seasoning or Seafood Magic)
1 can (14 oz/398 mL) cream-style corn
2 cans (5 oz/142 g each) whole baby clams, undrained
8 oz (225 g) boneless, skinless salmon fillet, cut into small chunks
1 can (14 oz/370 mL) 2% evaporated milk or 1 cups light (5%) cream
cup all-purpose flour
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste

Heat olive oil over medium heat in a large soup pot. Add chopped bacon and cook until bacon just begins to crisp. Add onions, celery, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Stir in sweet potatoes and thyme. Cook for 30 more seconds. Add chicken broth and seafood seasoning. Bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Stir in corn, clams (with liquid), and salmon. In a medium bowl or measuring cup, whisk together evaporated milk and flour until smooth. Add to pot. Mix well. Bring soup to a gentle boil. Reduce heat to medium-low and simmer, uncovered, until salmon is cooked through and soup thickens, about 3 minutes. Remove from heat. Add parsley, salt and freshly ground black pepper. Enjoy!

Makes 8 servings

Per serving: 212 calories, 8 g total fat (1.9 g saturated fat), 12.5 g protein, 24 g carbohydrate, 1.9 g fiber, 33 mg cholesterol, 477 mg sodium

 current weight: 135.0 
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