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Easy Salmon Chowder
Ingredients
- 2 cups frozen vegetables (such as broccoli, sweet peppers, and/or corn)
- 2 tablespoons minced, seeded fresh jalapeno chile pepper, optional
- 1 tablespoon butter or margarine
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup half-and-half or light cream
- 2 cups frozen loose-pack hash brown potatoes with onions and peppers, thawed
- 1 15 ounce can salmon, drained and flaked
- 1/4 cup snipped flat-leaf parsley
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
1. In a large saucepan cook frozen vegetables and, if desired, jalapeno pepper in hot butter for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more.
2. Stir in thawed hash brown potatoes, salmon, parsley, lemon juice, salt, and black pepper. Cook and stir until heated through.
3. Makes 4 servings (6 cups)
Nutrition Facts
(Easy Salmon Chowder)
- Servings Per Recipe 4,
- cal. (kcal) 383,
- Fat, total (g) 19,
- chol. (mg) 98,
- sat. fat (g) 9,
- carb. (g) 23,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 30,
- vit. A (IU) 1652,
- vit. C (mg) 56,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 89,
- Cobalamin (Vit. B12) (µg) 6,
- sodium (mg) 1009,
- Potassium (mg) 910,
- calcium (mg) 485,
- iron (mg) 2,
- Milk () 1,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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