Alaska Salmon Chowder
1 can (7 1/2 oz.) Alaska salmon
1/2 cup each chopped onions and chopped celery
1 clove garlic, minced
2 Tbsp butter
1 cup each diced potatoes and diced carrots
2 cups low salt chicken broth
1/2 tsp thyme
1/4 tsp black pepper
1/2 cup chopped broccoli
1 can (13 oz.) low-fat evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
Minced parsley
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic
in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth
and seasonings.
Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add
broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn;
heat thoroughly. Sprinkle with minced parsley to serve. Makes 6 servings.
Nutrients Per Serving:
Calories: 238; Protein: 15.6 g; Fat-Total: 5.71 g;
Carbohydrates: 33 g; Cholesterol: 21.9 mg; Sodium: 552 mg;
Dietary Fiber: 4.26 g
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