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Salmon Corn Chowder

 

17

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cans soup, potato
*
2 cans creamed corn
½ cup light cream (half&half)
½ cup milk
2 percent
6 slices bacon
lean
½ medium green bell peppers
diced fine
½ medium sweet red bell peppers
diced fine
1 medium yellow onion
finely diced
3 each celery stalks
diced
½ teaspoon old bay seasoning
*
teaspoon dill seed
*
½ teaspoon salt
teaspoon lemon pepper
*
¼ teaspoon paprika
sweet
*
1 can salmon
drained, boneless and skinless
*

Directions

In sauté pan cook bacon, until crisp.

Remove from drippings, drain on paper towels.

Reserve 2 tablespoons of drippings, and sauté onion, pepper, celery, on med low heat, do not brown.

Add all seasonings mix through to coat vegetables.

Transfer this mixture to 4 quart sauce pan.

Add cream corn potato soup, ½ and ½, and milk rinse.

Mix in boned, skinned, drained canned or grilled salmon.

Cook 30 -40 minutes on medium heat.

Serve with warm bread.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 31529% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1310mg 55%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 18%
Sugars g
Protein 23g
Vitamin A 21% Vitamin C 76%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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