Zero Point Salmon Butternut Squash Corn Chowder

Adapted from here: http://www.whatsthesoup.com/2010/09/nyc-seriously-soupys-salmon-butternut-squash-corn-chowder-recipe/ but edited for more deliciousness and fewer SmartPoints.

Note: My mom made this recipe for our family over Christmas. As she listed out the ingredients I was THRILLED to learn that each one was zero points, but to be perfectly honest it didn’t sound like it would be that good. Holy crap, I was wrong. We are completely addicted to this soup. To make this meal zero point, I skip the heavy cream from the original recipe. The recipe calls for a “filet” of salmon, which is about as ambiguous as you can get. It could be a small 0.75 lb filet you’d find in the grocery store, or it could be the mega 3 lb skinless filet you get at Costco. Obviously, I go with the latter, but I am also well aware that you might find this to be insane.

Ingredients

  • 1 butternut squash, diced
  • 2 carrots, diced
  • 1 red onion, diced
  • 1 bunch scallions, sliced
  • 1 bunch dill
  • 4-5 ears corn, cut off the cob
  • 1 cup baby shitake mushrooms, washed and patted dry
  • 1 2-3 lb filet of salmon
  • 6 cups of water

Directions:

  • Get a giant pot.
  • Add the squash.

  • Add the carrots

  • Add the corn

 

  • Add the scallions & onions
  • Add the mushrooms and the dill

  • Pour the water over the top.

  • Bring to a boil and simmer over low heat for 30 minutes

  • While cooking, chop up the salmon into small pieces like so

  • After 30 minutes of simmering, add the salmon pieces to the soup. Simmer for an additional 20 minutes.

  • Season to taste with salt and pepper, and you are done!

Points breakdown: Nothing in this soup has points!

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