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Recipe: Alaskan Salmon Chowder
Similar Categories: Alaskan, Salmon, Chowder
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt (optional)
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon,
drained and bones removed
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth
until tender. Add potatoes, carrots, seasoned salt if desired, dill and
remaining broth. Cover and simmer for 20 minutes or until vegetables are
tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat
through.
Nutritional Analysis: One 1-cup serving (prepared with low-sodium
broth, no-salt-added corn and evaporated skim milk and without
seasoned salt) equals 225 calories, 147mg sodium, 27mg cholesterol, 29
gm carbohydrate, 20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean
meat, 1-1/2 starch, 1 vegetable.
Servings: 7
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Alaskan, Salmon, Chowder
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