You are here

Salmon Chowder

admin's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Salmon
Interest: 
Everyday, Kids, Healthy

Rate It

Your rating: None
4.085
Average: 4.1 (20 votes)