Salmon Corn Chowder
17
17
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
|
* |
| ⅛ | teaspoon |
dill seed
|
* |
| ½ | teaspoon |
salt
|
|
| ⅛ | 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.
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?
