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Salmon Chowder

Combine salmon, fat-free milk, and reduced-sodium broth to make this heart-healthy dinnertime soup recipe.

2.5 by 2 people
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  • Makes: 8 servings
  • Serving Size: 1 1/4 cups
  • Start to Finish: 45 mins

Salmon Chowder



  1. Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.
  2. Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
  3. Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
  4. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

Nutrition Facts (Salmon Chowder)

    Per serving:
  • 211 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 11 mg chol.,
  • 487 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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