Did you resolve to eat more fish in the new year? Me too. Salmon is one of the few fish I actually enjoy eating and, fortunately, it’s loaded with good stuff like omega-3 fatty acids and vitamin B12. I especially like it in this Southwest-Spiced Salmon Chowder.
Some of you will glance over the recipe and think “potatoes? corn? I can’t eat this.” And maybe that’s true… for you. (Everyone’s diabetes is different.) One bowl of this chowder clocks in at 31g carb and that works okay for me. I serve it with a leafy green salad tossed with Homemade Citrus Vinaigrette and I’m good to go.
Tips for Making Salmon Chowder
- Rinse the frozen corn in a strainer and let it sit while you do everything else. It will thaw before you add it to the chowder.
- Cooking the salmon separately keeps it nice and moist.
- Don’t chop the avocado until just before serving or it will turn brown.
- There is a black and red pepper blend made by McCormick called Hot Shot! You can use 1/2 teaspoon (or more) of it instead of 1/4 teaspoon each of black and cayenne pepper. One less thing to measure!
- If you don’t have any clam juice, skip it and use 2 cups of broth instead.
- Cook the salmon and make the base ahead of time. When you’re ready to eat, combine it all in a pot and warm it up for a quick meal.