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Creamy Salmon Chowder

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Creamy Salmon Chowder Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
429
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
64mg
21%
Sodium
619mg
26%
Total Carbohydrates
53g
18%
Dietary Fiber
6g
24%
Sugars
16g
Protein
35g
Calcium
177mg
18%

Number of servings: 4

Calories per serving: 429

Preparation time: 30 min

Total time: 40 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

34 cup chopped onion

1 cup chopped celery

12 cup chopped red bell pepper

1 12 cups chopped carrots

3 cups red potatoes, cut into 12-inch pieces

1 12 cups frozen, whole-kernel corn

2 cups low-sodium chicken broth

2 cups water

12 tsp dried dill

14 tsp salt

14 tsp marjoram

1 lb skinless salmon fillets

2 tbsp cornstarch

2 cups nonfat or 1% milk

34 cup frozen petite green peas

Directions

1. Spray a saucepan with nonstick cooking spray. Place the saucepan over medium-high heat and add olive oil. When hot, add onion, celery, and pepper. Sauté for 2 to 3 minutes.

2. Add carrots, potatoes, corn, chicken broth, water, dill, salt, and marjoram. Bring to a boil. Cover. Reduce heat and simmer for 10 minutes or until potatoes are tender.

3. Meanwhile, rinse salmon fillets.

4. In another saucepan, bring to boil an adequate amount of water to cover salmon for poaching. Add salmon. When water begins to boil again, reduce the heat. Cover. Simmer for 6 to 8 minutes or until salmon flakes easily with a fork. Remove and discard poaching water. Flake salmon into small pieces. Set aside.

5. Combine the cornstarch with the milk and add to the potato mixture. Add peas and cook 3 to 4 minutes. Add the salmon and cook 2 to 3 more minutes to heat through.

Makes 4 servings.

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