Veggie Salmon Chowder

• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 cup reduced-sodium chicken broth
• 1/2 cup fresh or frozen corn
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1-1/2 cups fresh spinach, torn
• 1/2 cup flaked smoked salmon fillet
• 1 teaspoon pickled jalapeno slices, chopped
• 1 tablespoon cornstarch
• 1/2 cup 2% milk
• 1 tablespoon minced fresh cilantro
• Dash pepper

1. In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.
2. Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cilantro and pepper.

sweet potato, chicken broth, corn, onion, garlic, fresh spinach, flaked smoked salmon fillet, jalapeno slices, cornstarch, milk, fresh cilantro, pepper

Taken from www.tasteofhome.com/recipes/veggie-salmon-chowder/ (may not work)