You are here

Salmon Chowder

Ingredients
  Canned pink salmon 16 Ounce (1 Can)
  Finely chopped onion 1 Tablespoon
  Margarine/Butter 2 Tablespoon
  Condensed cheddar cheese soup 10 3⁄4 Ounce (1 Can)
  Reconstituted nonfat dry milk 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Snipped parsley 1 Tablespoon
Directions

Drain salmon, reserving liquid; remove skin and bones, then flake.
Cook onion in margarine till tender but not brown.
Add soup; gradually blend in reserved salmon liquid and milk.
Add undrained tomatoes, salmon, parsley, and dash pepper.
Cover and simmer 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Salmon

Rate It

Your rating: None
3.991175
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1338 Calories from Fat 601

% Daily Value*

Total Fat 67 g103.4%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 134.5 mg44.8%

Sodium 4635.2 mg193.1%

Total Carbohydrates 63 g21%

Dietary Fiber 11.4 g45.5%

Sugars 7.7 g

Protein 102 g204.9%

Vitamin A 152.9% Vitamin C 104.7%

Calcium 40.4% Iron 38.1%

*Based on a 2000 Calorie diet

0 Comments

Salmon Chowder Recipe