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.

Easy Salmon Chowder Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
4 servings
Serving Size:
1 1/2 cups
Yields:
6 cups
Prep:
15 mins
Cook:
10 mins
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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)
    Per serving:
  • 383 kcal cal.,
  • 19 g fat
  • (9 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 98 mg chol.,
  • 1009 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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