Pantry-Shelf Salmon Chowder

Name: Pantry-Shelf Salmon Chowder
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 small onion, thinly sliced; 1 tablespoon butter; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1-1/3 cups milk; 1 can (15 ounces) cream-style corn; 1 can (7-1/2 ounces) salmon, drained, bones and skin removed; 1 tablespoon minced fresh parsley

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota

Pantry-Shelf Salmon Chowder Recipe photo by Taste of Home

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Ingredients

1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/3 cups milk
1 can (15 ounces) cream-style corn
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.

Nutrition Facts

1 cup: 295 calories, 13g fat (6g saturated fat), 45mg cholesterol, 1212mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 17g protein.

Pantry-Shelf Salmon Chowder

Total Time

Makes

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