Veggie Salmon Chowder Recipe

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Veggie Salmon Chowder Recipe
Veggie Salmon Chowder Recipe photo by Taste of Home
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Veggie Salmon Chowder Recipe

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Publisher Photo
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup fresh or frozen corn
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 cups fresh spinach, torn
  • 1/2 cup flaked smoked salmon fillet
  • 1 teaspoon pickled jalapeno slices, chopped
  • 1 tablespoon cornstarch
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh cilantro
  • Dash pepper

Directions

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.
Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cilantro and pepper. Yield: 2 servings.
Originally published as Veggie Salmon Chowder in Cooking for 2 Fall 2008, p39

Nutritional Facts

1-1/4 cups: 202 calories, 3g fat (1g saturated fat), 12mg cholesterol, 645mg sodium, 32g carbohydrate (11g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup fresh or frozen corn
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 cups fresh spinach, torn
  • 1/2 cup flaked smoked salmon fillet
  • 1 teaspoon pickled jalapeno slices, chopped
  • 1 tablespoon cornstarch
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh cilantro
  • Dash pepper
  1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.
  2. Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cilantro and pepper. Yield: 2 servings.
Originally published as Veggie Salmon Chowder in Cooking for 2 Fall 2008, p39

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amydales User ID: 5250696 179464
Reviewed Feb. 6, 2014

"Fantastic flavors!!"

MY REVIEW
seasons4 User ID: 978190 114762
Reviewed Nov. 12, 2013

"This was great! My husband loved it! The smoked salmon adds a nice flavor. I added some sliced fresh Brussels sprouts to the pot at the beginning - tasted good. I can't say that the pickled jalapeños were very noticeable. Will definitely make this again!"

MY REVIEW
maryannet User ID: 1456288 210040
Reviewed Oct. 26, 2013

"added 1 more cup of chicken broth. Also a potato."

MY REVIEW
sandilh User ID: 1183447 94065
Reviewed Oct. 24, 2013

"This was very yummy! Only thing I didn't use was the jalapeno. Just added a bit of extra pepper and doubled the cilantro. Used a left-over grilled salmon filet rather than smoked salmon. Great way to make that left-over stretch a bit further!"

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