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Salmon Chowder

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  Margarine 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Chopped onion 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Bottled clam juice 1 Cup (16 tbs)
  Drained canned diced tomatoes 1 Cup (16 tbs), seeded (Italian Style)
  1% low fat milk 1 Cup (16 tbs)
  Pared all purpose potatoes 6 Ounce, diced
  Frozen whole kernel corn 1⁄2 Cup (8 tbs), thawed
  Chopped fresh parsley 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  Thyme leaves 1⁄8 Teaspoon
  Salmon fillet 5 Ounce, cut into 1/2-inch cubes

1. In 3-quart saucepan melt margarine; add onion and saute over medium-high heat, stirring frequently, until onion is softened, 1 to 2 minutes. Sprinkle flour over onion and stir quickly to combine. Continuing to stir, add 1 cup water, the clam juice, and tomatoes. Reduce heat to medium-low and cook until mixture thickens, about 5 minutes.
2. Add remaining ingredients except salmon and stir to combine; cook until potato is tender, about 10 minutes. Add salmon and cook until opaque, about 5 minutes longer.

Recipe Summary

Difficulty Level: 
Everyday, Kids, Healthy

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 825 Calories from Fat 227

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 85 mg28.3%

Sodium 1458.8 mg60.8%

Total Carbohydrates 103 g34.5%

Dietary Fiber 13.2 g52.8%

Sugars 19.4 g

Protein 52 g104.3%

Vitamin A 95.3% Vitamin C 139.8%

Calcium 48% Iron 45%

*Based on a 2000 Calorie diet

Salmon Chowder Recipe