Salmon Chowder on a Budget recipe
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- 1 tablespoon vegetable oil 1 cup chopped onion 1 cup diced celery 1 (16 ounce) can salmon, drained and flaked, juice reserved 2 cups chicken broth 1 cup diced potatoes 1 cup sliced carrots 1 ½ teaspoons seasoned salt 1 (14 ounce) can cream-style corn 1 (13 ounce) can evaporated milk ½ cup diced zucchini
Nutrition Info
- 300.8 caloriescarbohydrate: 28.3 gcholesterol: 65 mgfat: 13.2 gfiber: 2.8 gprotein: 20.8 gsaturatedFat: 4.4 gservingSize: -sodium: 836.8 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Salmon Chowder on a Budget
Directions
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Heat oil in a large saucepan over medium heat. Add onion and celery, cook and stir until onion is translucent, about 5 minutes.
Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.
Stir zucchini into the saucepan, simmer for 5 minutes. Pour in cream-style corn and milk, cook until heated through, 5 to 10 minutes.