My Own Salmon Chowder (before I Forget How I Did This!)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 16 ounces nonfat cottage cheese
• 6 tablespoons nonfat dry milk powder
• 1 onion, diced small
• 4 stalks celery, diced small
• 1 red bell pepper, diced small
• 8 garlic cloves, minced
• 32 ounces fat-free low-sodium chicken broth or 32 ounces fish stock
• 1 cup water
• 3 russet potatoes, peeled and diced large
• 8 ounces carrots, grated
• 12 ounces broccoli coleslaw mix
• 2 teaspoons dill weed, dried
• 3 bay leaves
• 2 teaspoons old bay seasoning
• 1 tablespoon worcestershire sauce
• 1 teaspoon liquid smoke
• 14 3/4 ounces cream-style corn, canned
• 12 ounces canned salmon
• 8 ounces smoked salmon
• 8 ounces salmon fillets

Recipe

• 1 make cream substitute: combine cottage cheese and nonfat dry milk in food processor and process five minutes (or until completely smooth). set aside.
• 2 in a dutch oven, saute the onion, celery, red pepper and garlic in 1/4 cup broth, until tender.
• 3 add potatoes, carrots, dill weed, bay leaf, and remaining broth. cover and simmer for 20 minutes, or until vegetables are tender.
• 4 add broccoli slaw and cook another five minutes.
• 5 add creamed corn, salmon, old bay, worcestershire sauce, and liquid smoke, and cook another five minutes.
• 6 add cream substitute and stir thoroughly. cook over medium-low heat until heated all the way through.