|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)|
|Monosodium glutamate||1⁄2 Teaspoon|
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.
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