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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 4.1 g
  • Cholesterol: 26.5 mg
  • Sodium: 552.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 13.0 g

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

Submitted by: ERICACLAY10
Salmon Corn Chowder

Introduction

Recipe from Clean Eating Magazine. The servings are very generous at 1 1/2 cups. Recipe from Clean Eating Magazine. The servings are very generous at 1 1/2 cups.
Number of Servings: 8

Ingredients

    2 med russet potatoes, peeled
    2 carrots, peeled
    1 stalk celery, diced
    1 med onion, diced
    1 tsp olive oil
    3 tbsp whole wheat flour
    1 c skim milk
    32 oz chicken broth
    2 6 oz cans salmon packed in water, without skin or bones
    2 c corn, fresh or frozen
    1 to 2 tsp paprika
    salt and pepper to taste
    1 tbsp dill, finely minced

Directions

1. Place potatoes and carrots in a medium pot; cover with water. Boil over medium-high heat for 8 to 10 minutes. Drain potatoes and carrots in a colander and pour cold water over. Let cool for 5 minutes, remove potatoes and carrots and dice.

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

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

4. Add broth and cook for at least 5 minutes. If soup seems a little thin, add more flour (no more than 1 tbsp), a half teaspoon at a time, and whisk briskly. Add salmon, diced potatoes and carrots, corn, and paprika. Reduce heat to medium-low and let simmer for at least 10 minutes. Season with salt and pepper to taste.

5. Add dill just 1 minute before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user ERICACLAY10.






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Member Ratings For This Recipe

  • This was delicious! I doubled the recipe and needed to add the extra flour, however the starch from the potatoes also thicken the soup base. - 11/4/11

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  • My family really enjoyed this recipe. I substituted 1 T butter for the 1 tsp of olive oil to make the rue. This upped the calories just a little bit. - 12/24/09

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