Is salmon a comfort food? It is when it's served in a rich soup made with potatoes, cream-style corn and VELVEETA!
What You Need
Original recipe yields 9 servings
1/2 cup chopped onions
1/2 cup sliced zucchini
1 small carrot, sliced
1 Tbsp. chopped garlic
2 Tbsp. olive oil
1/2 lb. red potatoes (about 3), cut into 1/2-inch cubes
4 cups water
1 can (14-3/4 oz.) cream-style corn
1 can (12 oz.) fat-free evaporated milk
6 oz. VELVEETA®, cut into 1/2-inch cubes
1/2 tsp. ground ginger
1/4 tsp. black pepper
3/4 lb. fresh or thawed frozen salmon, cut into 1/2- inch chunks
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Let's Make It
Cook onion, zucchini, carrots and garlic in oil in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring occasionally.
Add potatoes and water; bring to boil. Cook on medium heat 20 to 30 min. or until vegetables are tender. Add corn, milk and VELVEETA; cook 1 to 2 min. or until VELVEETA is melted.
Add ginger, pepper and fish; simmer on medium-low heat 5 to 7 min. or until fish is done. (Do not let soup come to boil.)
Sprinkle with chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.