Salmon Chowder

• 1/3 cup chopped carrot
• 4 cups chicken broth (or 4 cups water + 2 bruillon cubes)
  
• 1 cup water (if desired to thin, I didn't add any)
  
• 2 5 oz cans salmon
  
• 2 1/2 cups frozen broccoli and cauliflower mix, thawed and coarsely chopped
• 3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
• 1 1/3 cups instant mashed potato flakes (1 pouch, any flavor), or 2 cups leftover mashed potatoes
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Parboil carrots in water in the microwave (about 4 minutes).
2. Add broth, (water), salmon, brocoli/cauliflower and chives (or scallions) to a large pot and bring to a simmer. Add carrots.
   
3. Stir potato flakes (or leftover mashed potatoes) and mustard into the soup until well blended. Return to a simmer. Season with salt and pepper.

Makes 4 servings

Nutrition
Calories 161
Fat 1.5
Cholesterol 21mg
Sodium 1489mg
Potassium 603mg
Carbs 21.5g
Fiber 2.5g
Sugars 2g
Protein 16g