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“This recipe came about as a way to use up odds and ends in my fridge,” writes Liv Vors of Peterborough, Ontario. “I thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me.”
This recipe is:
Quick
Nutritional Facts 1-1/4 cups (prepared with reduced-sodium broth) equals 202 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 645 mg sodium, 32 g carbohydrate, 4 g fiber, 13 g protein.
Originally published as Veggie Salmon Chowder in Cooking for 2 Fall 2008, p39
Take your leftover roasted salmon and transform it into this delicious salmon chowder It's that good that you can make it from scratch whether you have leftovers!
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