Southwest Salmon Chowder

1 ½ pounds fresh or frozen skinless salmon fillets or three 6- to 7.5-oz. cans skinless, boneless salmon, drained and flaked

1 ½ cups water

2 tablespoons olive oil

¾ cup chopped red or orange sweet pepper

¼ cup thinly sliced green onions (white and green parts separated)

3 tablespoons all-purpose flour

3 ½ cups low-sodium vegetable broth or stock

3 cups ½-inch pieces red-skinned potatoes

2 ½ cups low-fat milk

½ teaspoon salt

½ teaspoon black pepper

¼ to ½ teaspoon ground ancho chile pepper or chili powder

2 cups frozen whole kernel corn, thawed

1 teaspoon lime zest

1 Chopped avocado and/or lime wedges

Directions at eatingwell.com

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