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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.1
  • Total Fat: 5.8 g
  • Cholesterol: 73.6 mg
  • Sodium: 542.2 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 21.6 g

View full nutritional breakdown of Salmon Corn Chowder calories by ingredient
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Salmon Corn Chowder

Submitted by: STEVENPATRICK


Number of Servings: 8

Ingredients

    * 2 medium Russet or Idaho potatoes, peeled

    * 2 carrots, peeled

    * Olive Oil Cooking Spray

    * 1 stalk celery, diced

    * 1 medium yellow or white onion, diced

    * 1 tsp extra virgin olive oil

    * 3 tbsp whole wheat flour

    * 1 cup skim milk

    * 1 32 - oz container low sodium chicken broth

    * 12 oz fresh sockeye salmon

    * 6 oz cooked salad shrimp

    * 2 cups corn, freshly shucked or frozen

    * 1 - 2 tsp paprika

    * Sea salt and fresh black ground pepper to taste

    * 1 tbsp dill, finely minced

Directions

* Place potatoes and carrots in a medium saucepot; cover with water. Boil over medium high heat for 8 -10 minutes. Drain potatoes and carrots in a colander and pour cold water over. Let cool for five minutes. Remove potatoes and carrots and dice.

* Meanwhile, preheat large stock pot over medium-high heat for 2 minutes. Mist with cooking spray. Add celery and onion and saute for 2 minutes or until onions become translucent.

* Add oil and flour whisking briskly. Add milk, whisking in a 1/4 cup at a time. (This creates a thickener for your soup.)

* Add broth and cook for atleast 5 minutes. If soup seems a little too thin, add more flour (no more than 1 tbsp), a 1/2 tsp at a time, and whisk briskly. Add salmon, shrimp, diced potatoes and carrots, corn and paprika. Reduce heat to medium-low and let simmer for atleast 10 minutes. Season with salt and pepper.

* Add dill just 1 minute before serving.

Makes 1 1/2 cups per serving

Number of Servings: 8

Recipe submitted by SparkPeople user STEVENPATRICK.






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