Salmon Asparagus Chowder

1 pound fresh skinless salmon fillets
1 ½ cups water
3 ½ cups low-sodium vegetable stock (less than 140 mg sodium per serving)
½ cup chopped onion
3 medium red-skinned potatoes, cubed
1 Tablespoon snipped fresh dill or ½  teaspoon dried dill weed
1 teaspoon grated lemon peel

1 teaspoon ground black pepper
2 Tablespoons cornstarch
2 ½ cups soy creamer or evaporated skim milk
10-oz. package frozen, cut asparagus, thawed and well drained (or 2 cups fresh)

DIRECTIONS
Rinse salmon; pat dry. To poach fresh salmon: In large skillet, bring the water to a boil, add salmon and return to boiling; reduce heat. Simmer, covered for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon and discard liquid. Flake salmon into ½-inch pieces and set aside.

In a 4-quart Dutch oven, combine vegetable broth, onions, potatoes, fresh dill or dried dill weed, lemon peel and pepper. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender; stirring occasionally. Combine soy creamer and cornstarch. Stir into soup. Add asparagus. Cook and stir until slightly bubbly. Cook and stir for 10 minutes more. Gently stir in poached salmon and heat through.

Note: May be prepared in a slow cooker by adding all ingredients at the same time. Use low to medium heat for 5 to 8 hours.

NUTRITION INFORMATION

Serves 11 (1-cup serving size)

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