No-Work Salmon Chowder
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
salmon
|
|
| 10 | ounces |
corn
thawed |
|
| 14 ½ | ounces |
tomatoes, stewed, canned
|
|
| 8 | ounces |
clam juice
|
*
|
| ½ | cup |
long grain rice
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | x |
salt
to taste |
*
|
| 3 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
salmon
|
|
| 289 | ml/g |
corn
thawed |
|
| 419.1 | ml/g |
tomatoes, stewed, canned
|
|
| 231.2 | ml/g |
clam juice
|
*
|
| 118 | ml |
long grain rice
|
|
| 2.5 | ml |
garlic powder
|
|
| 1 | x |
salt
to taste |
*
|
| 3 |
red hot pepper sauce
|
*
|
Directions
Drain salmon.
Combine with corn kernels, stewed tomatoes, clam juice, rice and garlic powder in a medium-size saucepan and bring to boil over medium heat.
Reduce heat to low and simmer, covered, until rice is tender and flavors blend, about 20 minutes.
Season to taste with salt and Tabasco.
