Salmon Pan Chowder

In this scrumptious dinner recipe, salmon tops chunky vegetable chowder rather than being part of the thick soup.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 28 mins

Salmon Pan Chowder

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Directions

  1. Coat a Dutch oven with nonstick cooking spray; heat pan. Add onions. Cook and stir, uncovered, over medium-high heat about 7 minutes or until tender. Add red pepper, yellow pepper, green pepper, and banana pepper. Cook and stir for 1 minute more. Carefully add broth. Bring just to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in whipping cream. Return to boiling; reduce heat. Simmer for 10 minutes.
  2. Meanwhile, rub caraway seed and salt on both sides of fish. Coat a medium skillet with nonstick cooking spray; heat skillet. Cook fillets, uncovered, over medium-high heat for 3 to 4 minutes per side or until fish flakes easily with a fork.
  3. To serve, place a salmon fillet in each of four shallow soup bowls. Ladle soup mixture over salmon fillets. Top with dill sprigs. Makes 4 servings.
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Nutrition Facts (Salmon Pan Chowder)

  • Per serving:
  • 327 kcal ,
  • 25 g fat
  • (14 g sat. fat ,
  • 112 mg chol. ,
  • 647 mg sodium ,
  • 14 g carb. ,
  • 3 g fiber ,
  • 15 g pro.
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