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Quick Salmon Chowder Recipe

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"I made up this quick creamy chowder one winter afternoon," recalls Tom Bailey of Golden Valley, Minnesota. "I like to use a can of red sockeye salmon for best flavor. The soup also can be seasoned with tarragon instead of dill."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 7 servings

Ingredients

  • 3 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 2-2/3 cups half-and-half cream
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon crushed red pepper flakes

Nutritional Facts

1 serving (1 cup) equals 249 calories, 15 g fat (8 g saturated fat), 76 mg cholesterol, 870 mg sodium, 8 g carbohydrate, trace fiber, 16 g protein.

Directions

  1. In a large saucepan, combine all of the ingredients. Cook and stir over medium heat until chowder is heated through. Yield: 7 servings.
Originally published as Salmon Chowder in Quick Cooking September/October 2002, p11

Nutritional Facts

1 serving (1 cup) equals 249 calories, 15 g fat (8 g saturated fat), 76 mg cholesterol, 870 mg sodium, 8 g carbohydrate, trace fiber, 16 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Quick Salmon Chowder

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Reviewed Apr. 18, 2010

"Easy and so delicous. I've been making this for years and everyone thinks you spent all day on this dish."

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