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!