Salmon Chowder recipe
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- 3 tablespoons butter ¾ cup chopped onion ½ cup chopped celery 1 teaspoon garlic powder 2 cups diced potatoes 2 carrots, diced 2 cups chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried dill weed 2 (16 ounce) cans salmon 1 (12 fluid ounce) can evaporated milk 1 (15 ounce) can creamed corn ½ pound Cheddar cheese, shredded
Nutrition Info
- 490.3 caloriescarbohydrate: 26.5 gcholesterol: 104.2 mgfat: 25.9 gfiber: 2.2 gprotein: 38.6 gsaturatedFat: 12.7 gservingSize: -sodium: 1139.5 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Salmon Chowder
Directions
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Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.