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Salmon Chowder

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Ingredients
  Butter 3 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 2 Tablespoon
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Milk 3 Cup (48 tbs)
  Canned pink salmon 16 Ounce, drained, skin and bones discarded, and meat separated in chunks (1 Can)
  Pared diced potatoes 1 1⁄2 Cup (24 tbs), cooked
  Diced pared carrots 1 Cup (16 tbs), cooked
  Canned tomatoes 16 Ounce, drained (1 Can)
  Salt 1 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Heat butter in a large saucepan.
Add onion and green pepper; cook until tender.
Stir in soup and milk.
Mix in salmon and remaining ingredients.
Heat thoroughly, stirring occasionally (do not boil).
Ladle chowder into heated soup bowls and serve immediately.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Ingredient: 
Seafood
Interest: 
Everyday

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4.2375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2193 Calories from Fat 863

% Daily Value*

Total Fat 97 g149%

Saturated Fat 36 g180.2%

Trans Fat 0 g

Cholesterol 289.9 mg96.6%

Sodium 7011 mg292.1%

Total Carbohydrates 191 g63.8%

Dietary Fiber 25.1 g100.4%

Sugars 50.9 g

Protein 129 g258.3%

Vitamin A 556.9% Vitamin C 132.7%

Calcium 123.9% Iron 61.3%

*Based on a 2000 Calorie diet

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Salmon Chowder Recipe