Salmon-Corn Chowder

recipe
This tasty chowder uses canned pantry items, so it can be quickly tossed together in the saucepan and served in about 30 minutes.
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Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 202
Caloriesfromfat 19 %
Fat 4.3 g
Satfat 1.8 g
Protein 12.6 g
Carbohydrate 33 g
Fiber 1.6 g
Cholesterol 29 mg
Iron 0.3 mg
Sodium 634 mg
Calcium 130 mg

Ingredients

1 (6-ounce) can boneless, skinless salmon (such as Bumble Bee)
1 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped celery
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium red potato, cubed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 (14.75-ounce) cans cream-style corn
1 (12-ounce) can evaporated low-fat milk
Freshly ground black pepper (optional)

Preparation

1. Drain salmon, reserving liquid.

2. Melt butter in a large saucepan over medium-high heat. Add onion and celery; sauté 3 minutes or until tender. Add reserved salmon liquid, broth, and next 3 ingredients. Bring to a boil; boil 10 minutes or until potatoes are tender. Stir in salmon, corn, and milk; cook over medium heat 2 minutes or until thoroughly heated. Garnish with freshly ground pepper, if desired.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

September 2006
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