Get the Recipe:
Easy Salmon Chowder
I love this chowder because it's a little lighter: instead of heavy cream, I use fat free evaporated milk! Use leftover salmon or smoked salmon in this chowder. With the addition of creamed corn, potatoes, and celery, this makes for a hearty meal! It's quick to prepare and the leftovers may be even better than the fresh soup.
Ingredients
- 1 tbsp butter
- 1 medium sized onion, chopped
- 1/2 cup celery, chopped
- 1 tsp minced garlic
- 2 cups 1/2 inch diced potatoes
- 2 1/2 cups chicken broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried dill weed
- 1/2 tsp cayenne pepper
- 1 1/2 cups 8 oz cooked, flaked salmon
- 1 12 fluid ounce can fat free evaporated milk
- 1 15 ounce can creamed corn
- 1/2 cup cheddar cheese, shredded
Instructions
- In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
- Add the potatoes, chicken broth, salt, black pepper, dill, and cayenne pepper. Bring to a boil, reduce heat, and let simmer for 15 minutes, or until potatoes are soft.
- When the vegetables are done simmering, stir in the salmon, evaporated milk, creamed corn, and cheese. Cook until heated through and cheese is melted.
- Serve with french bread.
Notes
You can use regular or smoked salmon.
Frozen potatoes work well.
You can substitute the creamed corn for frozen or canned corn, you'll just lose a touch of creaminess.
Calories: 173kcal, Carbohydrates: 15g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 849mg, Potassium: 614mg, Fiber: 2g, Sugar: 2g, Vitamin A: 290IU, Vitamin C: 23mg, Calcium: 101mg, Iron: 1mg
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