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Quick and Easy Kid Friendly Recipe
Salmon Chowder Recipe
Great for the family, easy one for friends, and I always make extra for my parents to take home. Rich, hearty and warmmm
| Prep time: 15 Minutes |
American
|
| Cook time: 60 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 8 servings | |
| Calories 372 | |
| Calories from Fat 213 | 57% |
| Total Fat 24.08g | 30% |
| Saturated Fat 11.81g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 679mg | 28% |
| Potassium 594mg | 17% |
| Total Carbs 16.98g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.89g | 5% |
| Protein 23.8g | 38% |
Ingredients Convert Measures
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder
- 2- 3 large baked or boiled potatoes - peeled and diced
- 2 carrots diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 1 lb freshly roasted salmon
- 12 oz. evaporated milk
- 12 oz. frozen or creamed corn
- 1/2 pound Cheddar cheese, shredded
Directions
- Bake or boil potatoes
- Saute onion, celery, and garlic powder in butter until onions are tender.
- Stir in potatoes, carrots, broth, salt, pepper, and dill.
- Bring to a boil, and reduce heat.
- Cover, and simmer 20 minutes.
- Roast Salmon while soup simmers, and set aside
- Add corn to soup mixture.
- From the soup, remove and puree half or more of the still intact vegetables to creamed consistency, and return to the soup.
- Stir in salmon, evaporated milk, and cheese.
- Cook until heated through.
