Alaska salmon chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | ounce | Canned Alaska salmon |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped celery |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | Margarine |
| 1 | cup | Diced potatoes |
| 1 | cup | Diced carrots |
| 2 | cups | Low salt chicken broth |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Chopped broccoli |
| 13 | ounces | Low-fat evaporated milk |
| 10 | ounces | Frozen corn kernels; thawed |
| Minced parsley | ||
Directions
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Nutrients Per Serving:
Calories: 238 Protein: 15⅗ g Fat-Total: 5.71 g Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg Dietary Fiber: 4.26 g
Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias