Easy Salmon Chowder

A jalapeno chile pepper adds a touch of spice to this salmon, vegetable, and hash brown potato soup that can be ready to serve in less than 30 minutes.

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2.5 by 2 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Prep: 15 mins
  • Cook: 10 mins

Easy Salmon Chowder

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)
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Nutrition Facts (Easy Salmon Chowder)

  • Per serving:
  • 383 kcal ,
  • 19 g fat
  • (9 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 98 mg chol. ,
  • 1009 mg sodium ,
  • 23 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 30 g pro.
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