Fresh Salmon Chowder with Potatoes

4 entrée servings
3 cups Fish Stock or clam juice, divided
3 1⁄4 cups peeled cubed potatoes
1 cup chopped onion
1⁄2 teaspoon each: dry mustard, dried marjoram leaves
1 pound salmon steaks, cubed (1-inch)
1 cup whole milk
2 tablespoons cornstarch
Salt and white pepper, to taste

Per Serving:
Calories: 418 % calories from fat: 20 Protein (g): 30.1 Carbohydrate (g): 50.1 Fat (g): 9.1 Saturated fat (g): 2.5 Cholesterol (mg): 70.3 Sodium (mg): 158

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.5 Meat: 3.0 Fat: 0.0

1. Combine stock, potatoes, onion, dry mustard, and marjoram in crockpot; cover and cook on high 5 to 6 hours. Process chowder in food processor or blender until smooth; return to slow cooker. Stir in salmon; cover and cook on high until fish is cooked, 10 to 15 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.