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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,
- Calories 383,
- Protein (gm) 30,
- Carbohydrate (gm) 23,
- Fat, total (gm) 19,
- Cholesterol (mg) 98,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 8,
- Vitamin A (IU) 1652,
- Vitamin 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 (DV %) 485,
- Iron (DV %) 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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