Ingredients

• 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 1/2-inch pieces red-skinned potatoes

• 2 ½ cups low-fat milk

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1/4 to 1/2 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