Taste of Home
Alaskan Salmon Chowder
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 7 servings.
From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."
Ingredients
-
1/2 cup chopped onion
-
1/2 cup chopped celery
-
1/4 cup chopped green pepper
-
1 garlic clove, minced
-
1 can (14-1/2 ounces) chicken broth, divided
-
2 cups diced peeled potatoes
-
1 cup sliced carrots
-
1 teaspoon seasoned salt, optional
-
1/2 teaspoon dill weed
-
1 small zucchini, thinly sliced
-
1 can (14-3/4 ounces) cream-style corn
-
1 can (12 ounces) evaporated milk
-
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained, bones and skin removed
Directions
-
1.
In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.
-
2.
Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through.
Nutrition Facts
1 cup: 282 calories, 11g fat (4g saturated fat), 54mg cholesterol, 519mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
© 2024 RDA Enthusiast Brands, LLC