Ingredients for Salmon Chowder
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Green Pepper
- Garlic
- Fat Free Chicken Broth
- Baking Potatoes
- 1 cup carrots, peeled and diced
- Bay Leaves
- Dried Dill Weed
- Asparagus
- Cream Style Corn
- Skim Milk
- Salmon
- Liquid Smoke
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How to Make Salmon Chowder
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in vegetable broth until smooth.
- Add potatoes, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in milk, heavy cream, and lemon juice. Heat through, but do not boil.
- Gently stir in flaked salmon and dill. Heat for another 2-3 minutes, until heated through.
- Remove bay leaf before serving. Serve hot, garnished with extra dill if desired, alongside a fresh salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
0g
Carbs
7g