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Salmon and Corn Bisque


1 onion, chopped

4 cups bouillon

2 medium red potatoes, cut into ½" chunks

1 teaspoon oregano

¼ teaspoon thyme

pinch cayenne, or to taste

½ cup oatmeal

½ cup chopped red bell pepper

1 pound salmon steak or fillet, skinned and cut into 1"-2" chunks

2 cups fresh or frozen kernels of corn

4 tablespoons Benefiber®*

freshly ground black pepper to taste

paprika for garnish (optional)


Combine the onion, bouillon, potatoes, spices, oatmeal and in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 15-20 minutes or until the potatoes are just tender. Puree briefly with the hand blender, but do not eliminate all chunks of potato. Add the red bell pepper and raise the heat just enough to return the soup to boiling. Stir in the salmon and corn, reduce the heat and simmer about 5 minutes, or until the largest salmon chunks are opaque in the center. Stir in the Benefiber. Ladle into bowls and sprinkle with black pepper to taste and a pinch of paprika.

Yield: 6-8 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.