Salmon Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.5
  • Total Fat: 11.7 g
  • Cholesterol: 51.7 mg
  • Sodium: 116.8 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 15.4 g

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

Creamy Salmon Corn Chowder with a bit of a bite. Increase or decrease the chiles according to your taste. I double this recipe and prepare it in the crockpot. Creamy Salmon Corn Chowder with a bit of a bite. Increase or decrease the chiles according to your taste. I double this recipe and prepare it in the crockpot.
Number of Servings: 6

Ingredients

    1 7.5 oz piece of salmon, cubed (or 1 can of salmon)
    2 tbsp butter, unsalted
    1/2 c chopped onion
    1.2 c chopped celery
    2 cloves garlic, minced
    1 chile serrano, minced
    1 c potatoes, diced
    1 c carrots, diced
    2 c water (or vegetable or chicken broth)
    1.2 tsp thyme
    1/4 tsp black pepper (or more to taste)
    1 13oz can evaporated milk
    10 oz frozen corn kernels
    1/4 c minced parsley

Directions

In a skillet melt butter. Add onions and celery, chile until softened. Add garlic for another minute more. (I then put the sauteed vegetables into the crockpot.) Add the potatoes, carrots, water or broth, and seasonings. Simmer, covered, for 20-25 minutes. (or for a few hours on low in the crockpot) until the vegetables are nearly tender. Add salmon, evaporated milk, and corn. Heat through. Add parsley or use it as a garnish.

I give credit to Diana Rattray, about.com for the base recipe, which I have modified.

Serving Size: makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user TWILAQ1.

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