Smoked Salmon Chowder
Italian Halibut Chowder
Italian Tortellini Soup

Smoked Salmon Chowder 

8 oz. skinless hot-smoked salmon 

1 medium onion, diced 

3 medium carrots, diced 

3 stalks celery, diced 

¼ large head cauliflower, stem attached 

3 small red potatoes, peeled and diced 

1 cup frozen corn kernels 

2 cups whole milk 

3 cups lower sodium chicken broth 

2 Tbsp. unsalted butter 

2 cloves garlic, minced 

2 Tbsp. flour 

½  cup white wine 

1 teas. dry thyme 

salt and pepper to taste 

Place a large heavy pot or Dutch over medium heat and add the butter to the pot.  When the butter has melted add the carrots, onion, celery, garlic and salt to the pot and sauté for about 5 minutes until the vegetables start to soften.  Sprinkle the flour evenly over the vegetables and cook for about 1 minute stirring often.  Add the wine and scrape the brown bits off the bottom of the pan.  Add the thyme, chicken broth, potatoes and cauliflower to the pot and bring this mixture to a boil.  Reduce the heat to simmer.  Cover the pot and cook for 20 minutes.  Remove the lid from the pot and take out the cauliflower and potatoes.  Place the cauliflower and potatoes in a blender with 1 cup of the soup and blend until smooth.  Pour the puree from the blender back into the pot.  Add the milk, smoked salmon and corn to the pot and heat for about 5 minutes.  Season to taste with salt and pepper. 

Recipe makes 6 servings  Estimated WW Smart points 7 per serving 

Italian Halibut Chowder 

2 ½ lbs. halibut steaks, cubed 

1 medium onion, diced 

1 red bell pepper, diced 

2 stalks celery, diced 

¼ cup olive oil 

1 cup tomato juice 

½ cup apple juice 

2 16 oz. cans whole peeled tomatoes, mashed 

3 cloves garlic, minced 

2 Tbsp. fresh parsley, chopped 

½ teas. dried basil 

1/8 teas. dried thyme 

salt and pepper to taste 

Place a large heavy pot or Dutch oven over medium heat and add the oil to the pot.  Place the bell peppers, celery, onions and garlic in the oil and sauté until tender.  Add the tomato juice, apple juice, mashed tomatoes, basil, thyme, parsley, and salt and pepper to taste.  Reduce heat to simmer, cover the pot and simmer for 30 minutes.  Remove the lid, add the halibut pieces to the pot and cook for about 30 minutes or until the halibut is done. 

Recipe makes 8 servings  Estimated WW Smart points 3 per serving 

Italian Tortellini Soup 

3 Italian turkey sausage links (good with the “hot” Italian sausage) 

1 medium onion, diced 

1 9 oz. package refrigerated cheese tortellini 

1 6 oz. package fresh baby spinach, chopped 

4 cups lower sodium chicken broth 

1 14 ½ oz. can diced tomatoes, undrained 

6 cloves garlic, minced 

¾ teas. dried basil 

salt and pepper to taste 

Remove the casing from the Italian sausage.  Place a heavy large pot or Dutch oven over medium heat.  Crumble the sausage into the pot and add the onion.  Cook and stir the sausage and onion until the meat is no longer pink. Add the garlic to the pot and cook and stir for about 2 minutes.  Then add the chicken broth and the diced tomatoes with the juice.  Bring this mixture to a boil.  Stir in the tortellini and return the mixture to a boil.  Reduce heat and simmer the mixture, uncovered for 5-8 minutes or until the pasta is tender.  Stir occasionally.  Add the spinach, basil and salt and pepper and cook for 2-3 minutes or until the spinach is wilted. 

Recipe makes 6 servings  Estimated WW Smart points 7 per serving