Salmon Zucchini Chowder Recipe

4.5 1 5
Salmon Zucchini Chowder Recipe
Salmon Zucchini Chowder Recipe photo by Taste of Home
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Salmon Zucchini Chowder Recipe

Read Reviews
4.5 1 5
Publisher Photo
This rich and hearty light chowder from Vicki Thompson of Bristol, New Brunswick delivers many levels of flavor and is sure to warm those cold winter nights.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 tablespoon butter
  • 2 cups 1% milk
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1/2 cup frozen corn
  • 1/2 cup chopped carrot
  • 1 medium red potato, cut into 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1/2 pound salmon fillet, cut into 1-inch pieces
  • 1/2 cup chopped zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large saucepan over medium heat, cook and stir the onion, garlic, thyme and basil in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender.
Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add salmon and zucchini. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Stir in salt and pepper. Sprinkle with cheese before serving. Yield: 6 servings.
Originally published as Salmon Chowder in Light & Tasty December/January 2007, p53

Nutritional Facts

1 cup: 214 calories, 10g fat (4g saturated fat), 38mg cholesterol, 656mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 lean meat.

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 tablespoon butter
  • 2 cups 1% milk
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1/2 cup frozen corn
  • 1/2 cup chopped carrot
  • 1 medium red potato, cut into 1/2-inch cubes
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1/2 pound salmon fillet, cut into 1-inch pieces
  • 1/2 cup chopped zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat cheddar cheese
  1. In a large saucepan over medium heat, cook and stir the onion, garlic, thyme and basil in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender.
  2. Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add salmon and zucchini. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Stir in salt and pepper. Sprinkle with cheese before serving. Yield: 6 servings.
Originally published as Salmon Chowder in Light & Tasty December/January 2007, p53

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4polly User ID: 3722113 146947
Reviewed Oct. 8, 2009

"I will next time add corn.and maybe a carrot chopped very small"

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