Salmon and corn chowder

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4.5 of 5 (2)

Nutritional Info

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

View full nutritional breakdown of Salmon and corn chowder calories by ingredient

Introduction

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! 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!

Number of Servings: 1

Ingredients

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

Directions

* heat olive oil in a large non stick soup pot over medium heat. add leeks , celery, red pepper and garlic. cook and stir until vegetables begin to soften. about three minutes.
* 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.