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Salmon Corn Chowder

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
2 cans soup, potato
*
2 cans creamed corn
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118 ml light cream (half&half)
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118 ml milk
2 percent
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6 slices bacon
lean
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0.5 medium green bell peppers
diced fine
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0.5 medium sweet red bell peppers
diced fine
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1 medium yellow onion
finely diced
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3 each celery stalks
diced
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2.5 ml old bay seasoning
* Camera
0.6 ml dill seed
2.5 ml salt
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0.6 ml lemon pepper
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1.3 ml paprika
sweet
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1 can salmon
drained, boneless and skinless
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 31529% 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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