Alaska Salmon Chipotle Chowder

Blend cornstarch and broth in a large (12-inch) nonstick stockpot. Stir in tomatoes, chiles, minced onions, garlic salt, oregano, and pepper sauce. Heat to boiling; cook and stir one minute. Rinse any ice glaze from frozen Alaska Salmon under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen salmon or 2 minutes for fresh/thawed fish. Stir in evaporated milk and continue to simmer 3 minutes, until salmon is opaque throughout. Break salmon into large chunks.

To serve, portion into large soup bowls. Sprinkle each bowl with tortilla chips and 2 tablespoons of cheese.

Nutrients per serving: 448 calories, 13g total fat, 4g saturated fat, 27% calories from fat, 123mg cholesterol, 46g protein, 33g carbohydrate, 3g fiber, 1272mg sodium, 555mg calcium and 1g omega-3 fatty acids.