- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,582.3
- Total Fat: 62.9 g
- Cholesterol: 314.5 mg
- Sodium: 10,233.3 mg
- Total Carbs: 130.2 g
- Dietary Fiber: 12.0 g
- Protein: 135.4 g
Salmon and corn chowderSubmitted by: VERYBADDMOM
Introductionthis is from my "eat shrink and be merry" cookbook by Janet and Greta Podleski. one of my favorite soups, hearty and filling and good for you! this is from my "eat shrink and be merry" cookbook by Janet and Greta Podleski. one of my favorite soups, hearty and filling and good for you!
1 tbsp olive oil
1 cup sliced leeks (whites only) or chopped onion
3/4 cup each chopped celery and red bell pepper, diced
1 tsp minced garlic
1 tsp each dried thyme and tarragon
3 tbsp all purpose flour
3 cups chicken broth
1 can (14oz) cream style corn
12 oz (340 grams) boneless, skinless salmon fillet, cut into bite sized pieces
1/2 tsp each salt and pepper
2 tbps minced fresh dill
1 tbsp freshly squeezed lemon juice
1 tsp each grated lemon zest and dijon mustard
* add thyme and tarragon. cook and stir for 30 more seconds. add flour and mix well, until vegetables are completely coated. add chicken broth. bring to a boil, stirring constantly. soup will thicken slightly. stir in corn and cream. reduce heat to medium low and stir in salmon, salt and pepper. cover and simmer until salmon is cooked through, about 5-6 minutes.
*remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.
makes six servings
206 calories per serving (according to the book) 7 grams fat, 16 grams protein, 1.9 grams fiber.
Number of Servings: 1
Recipe submitted by SparkPeople user VERYBADDMOM.
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How many servings does this really make? - 11/29/08
Reply from VERYBADDMOM (5/21/09)
I am sorry that I missed your question, it really makes 6 servings...4 WW points per serving, with 206 cal, 7.6g fat, 20g carb, 1.9g fibre and 617mg sodium.