Great lakes salmon chowder

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Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Great lakes salmon chowder calories by ingredient

Introduction

My husband makes this soup, generally with leftovers after we have baked salmon. It is an adaption from a midwest living recipe. Great with homemade bread and salad. My husband makes this soup, generally with leftovers after we have baked salmon. It is an adaption from a midwest living recipe. Great with homemade bread and salad.

Minutes to Prepare: 30

Minutes to Cook: 35

Number of Servings: 10

Ingredients

1 lb fresh or frozen salmon fillet

1.5 cup water

28 oz organic chicken broth (low sodium)

1 cup chopped green onion

.5 cup fresh or frozen corn

3 medium red potatoe diced with skin on

1.5 tsp dry dill weed

1 tsp pgrated lemon peel

1 tsp salt

1.5 tsp pepper

1 cup heavy cream

1.5 cup skim milk

2 cups fresh trimmed asparagus

2 tbs flour

water for thickening

Directions

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.