Quick Salmon Chowder Recipe

5 1 3
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Quick Salmon Chowder Recipe

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5 1 3
Publisher Photo
"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."
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Directions

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 cup: 249 calories, 15g fat (8g saturated fat), 76mg cholesterol, 870mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 16g protein.

  • 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
  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

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bameiboo User ID: 2470958 113274
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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