Salmon-Corn Chowder

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

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 19%
  • Fat: 4.3g
  • Saturated fat: 1.8g
  • Protein: 12.6g
  • Carbohydrate: 33g
  • Fiber: 1.6g
  • Cholesterol: 29mg
  • Iron: 0.3mg
  • Sodium: 634mg
  • Calcium: 130mg


  • 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)


  1. 1. Drain salmon, reserving liquid.
  2. 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.
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