Quick Salmon Chowder

Refrigerated diced potatoes and canned salmon make this soup quick and simple to prepare on busy weeknights.

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3.0 by 8 people

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 12 mins

Quick Salmon Chowder

Directions

  1. In a large saucepan cook the stir-fry vegetables and jalapeno in hot margarine for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half and half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.
  2. Stir in potatoes, salmon, watercress, lemon juice, salt and pepper. Cook and stir until heated through.
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Nutrition Facts (Quick Salmon Chowder)

  • Per serving:
  • 349 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 61 mg chol.,
  • 1174 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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8 Ratings

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