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Salmon-Corn Chowder
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-
Prep
30
min
-
Total
30
min
-
Ingredients
10
-
Servings
5
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Ingredients
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1
teaspoon oil
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1/2
cup chopped onion
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2
medium potatoes, cut into 1/2-inch pieces
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1
(14.75-oz.) can cream style sweet corn
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1 1/2
cups water
-
1
(12-oz.) can evaporated milk
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1/4
teaspoon salt
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1
(7.5-oz.) can salmon, drained, flaked
-
1/2
teaspoon lemon-pepper seasoning
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1
teaspoon dried dill weed
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Steps
-
1
Heat oil in large heavy saucepan over medium heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
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2
Add potatoes, corn, water, milk and salt; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 10 minutes.
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3
Add salmon and lemon-pepper seasoning; cook an additional 10 minutes. Stir in dill.
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Chowder is a hearty chunky seafood soup or stew. It's named for chaudière, the stockpot used by French fishermen to stew their daily catch.
-
For a heartier chowder, a large can of salmon may be used in place of the small can. Discard the skin and bones.
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To reduce the fat in each serving of this chowder by about 6 gram, use fat-free evaporated milk.
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Nutrition Facts
Serving Size:
1 1/3 Cups
- Calories
- 290
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Cholesterol
- 35mg
- 12%
- Sodium
- 710mg
- 30%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 16g
- Protein
- 14g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Milk; 1 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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