Steamy salmon chowder
This version of clam chowder uses salmon instead. And salmon is full of heart-healthy omega-3 fatty acids.
Nutrition Facts
Serving Size: About 1 cup
Calories: 172
Serving size
About 1 cup
Calories
172
Monounsaturated fat
0.5 g
Saturated fat
0.5 g
Total fat
2.5 g
Sodium
423 mg
Cholesterol
17 mg
Dietary fiber
2.5 g
Protein
13 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 8)
- 1 teaspoon olive oil
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 1 15-ounce can reduced-sodium chicken broth
- 2 1/2 cups frozen country-style hash browns with green pepper and onion
- 1 cup frozen peas and carrots
- 1/2 teaspoon dill
- 1/2 teaspoon ground black pepper
- 6 ounces pouched or canned pink salmon (bones removed)
- 1 12-ounce can evaporated skim milk
- 1 can (14 3/4 ounces) no-salt-added, cream-style corn
Directions
In a large saucepan over medium heat, saute olive oil and celery for about 10 minutes. Add the garlic and saute for another minute.
Add the chicken broth, hash browns, peas and carrots, dill and pepper. Bring to a boil. Reduce the heat and simmer for about 10 minutes. Make sure the vegetables are done but not overcooked.
Add the salmon. Separate it into pieces with a fork. Stir in the evaporated milk and corn. Cook the dish until it is heated through.
