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Potato - Salmon Chowder

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Recipe

 

Yield

4 quarts

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 cups potatoes
peeled
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1 cup carrots
sliced
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1 tablespoon salt
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3 cups water
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1 package green peas
frozen
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½ teaspoon worcestershire sauce
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½ cup margarine
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cup onions
chopped
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¼ cup all-purpose flour
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5 cups milk
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1 pound canned salmon
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1 cup celery
thinly
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Ingredients

Amount Measure Ingredient Features
946 ml potatoes
peeled
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237 ml carrots
sliced
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15 ml salt
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7.1E+2 ml water
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1 package green peas
frozen
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2.5 ml worcestershire sauce
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118 ml margarine
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79 ml onions
chopped
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59 ml all-purpose flour
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1.2 l milk
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453.6 g canned salmon
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237 ml celery
thinly
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Directions

Cook potatoes and carrots in salted water until just tender.

Add frozen peas.

Bring to boil, cook 1 minute.

Remove from heat, do not drain.

Melt margarine in skillet.

Add onion, cook until lightly browned. Add flour, stir until smooth.

Cook 1 minute. Add ½ the milk, stirring constantly. Cook over low heat until sauce boils and thickens.

Flake salmon, add to vegetables.

Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon.

Heat thoroughly. Serve at once. Makes 3 quarts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 848g (29.9 oz)
Amount per Serving
Calories 67646% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 2892mg 121%
Total Carbohydrate 17g 17%
Dietary Fiber 7g 26%
Sugars g
Protein 85g
Vitamin A 165% Vitamin C 27%
Calcium 73% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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