Quick Salmon Chowder

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

Quick Salmon Chowder Enlarge Image
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7 users rated this recipe an average rating of 2.5
Makes:
4 servings
Prep:
15 mins
Cook:
12 mins
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Quick Salmon Chowder

Ingredients
2
cups frozen pepper stir- fry vegetables (yellow, green, and red pepper, and onion)
2
tablespoons minced seeded jalapeno pepper
1
tablespoon margarine or butter
2
tablespoons flour
2
cups fat-free milk
1
cup fat-free half-and-half
2
cups refrigerated diced potatoes with onions
1
15 ounce can salmon, drained and well flaked
1/4
cup snipped watercress
2
tablespoons lemon juice
1/2
teaspoon salt
1/2
teaspoon pepper

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.

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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