Harvest Salmon Chowder
YUMMY! I give it a 10+.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 2 cups chicken broth
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 1/2 cup onion finely chopped
- 1/4 cup green pepper finely chopped
- 1/2 cup celery finely chopped
- 1 clove fresh garlic, peeled minced
- 1 can (7-3/4 oz) salmon i used leftover baked salmon
- 1 cup potatoes diced
- 1 cup carrots finely diced
- 1/2 teaspoon dill seed i did not add this
- 1/2 cup zucchini finely diced
- 1 can (13 oz) evaporated milk
- 1 can (8-3/4 oz) corn, cream-style
- Carbohydrate 112.301172977334 g
- Cholesterol 775.197344006924 mg
- Fat 177.403748524574 g
- Fiber 2.14648877431489 g
- Protein 184.25885364715 g
- Saturated Fat 78.2144365730347 g
- Serving Size 1 1 Serving (1728g)
- Sodium 1587.11441002067 mg
- Sugar 110.154684203019 g
- Trans Fat 12.4280532384256 g
- Calories 2795 calories
Drain and flake salmon (if using canned salmon), reserving liquid. Saute onion, celery, green pepper and garlic in butter until vegetables are translucent. Add potatoes, carrots, chicken broth and seasonings. Cover and simmer for 20 minutes. Add zucchini and cook five minutes longer. Stir in flaked salmon and reserved liquid, evaporated milk and corn. Heat through. Serve with a sprinkling of chopped parsley, if desired. Makes 4-6 servings.
