Great lakes salmon chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb fresh or frozen salmon fillet1.5 cup water28 oz organic chicken broth (low sodium)1 cup chopped green onion.5 cup fresh or frozen corn3 medium red potatoe diced with skin on1.5 tsp dry dill weed1 tsp pgrated lemon peel1 tsp salt1.5 tsp pepper1 cup heavy cream1.5 cup skim milk2 cups fresh trimmed asparagus2 tbs flourwater for thickening
Bake or poach salmon until done, set aside to cool. Flake into medium pieces.
In a large kettle add water, broth, onions, corn, potatoes, dill, lemon peel, salt, pepper and bring to boil reduce heat and simmer covered 10 min then add asparagus continue cooking until vegetables are tender, stirring occasionally. Do not over cook.
Add milk and cream. Mix flour with water to form a thickening sauce stir into soup until desired thickness. Cook and stir for 2 min. Gentlely add the flaked salmon, heat through Do not boil
Number of Servings: 10
Recipe submitted by SparkPeople user JENO0615.
In a large kettle add water, broth, onions, corn, potatoes, dill, lemon peel, salt, pepper and bring to boil reduce heat and simmer covered 10 min then add asparagus continue cooking until vegetables are tender, stirring occasionally. Do not over cook.
Add milk and cream. Mix flour with water to form a thickening sauce stir into soup until desired thickness. Cook and stir for 2 min. Gentlely add the flaked salmon, heat through Do not boil
Number of Servings: 10
Recipe submitted by SparkPeople user JENO0615.
Nutritional Info Amount Per Serving
- Calories: 221.8
- Total Fat: 6.3 g
- Cholesterol: 38.4 mg
- Sodium: 844.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.8 g
- Protein: 19.8 g
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