Fish

Salmon Corn Chowder is for Soup.

Salmon Corn Chowder takes several minutes to prepare.

Salmon Corn Chowder takes several minutes to cook.

Salmon Corn Chowder makes 4 servings.

The ingredients for Salmon Corn Chowder are:

Olive Oil, 1 tbsp
2Spanish Onion
Celery, raw, 2 stalk
Bell Pepper - Red - 1 large
Carrots, raw, 2 medium
1 baking potato
Sweet Corn, Fresh, 3 ears
Kitchen Basic Unsalted Chicken Stock, 3-4 cups
kosher salt, 0.25 tsp
Pink Salmon (1 can or 2 6 oz pouches)
Carnation Evaporated Fat Free Milk, 16 tbsp
Scallions, raw, 1 large
Old Bay, 3 tsp
1 tbs cornstarch
Bay leaf
1/2 tsp dried dill
1/4 tsp pepper
Juice of Half a Lemon

Here is how you make Salmon Corn Chowder:

Saute onions, celery, bay leaf and carrots in olive oil for 3-5 minutes.Add red pepper and corn for another 3-5 minutes.Add potatoes and old bay for another 5 minutes.Add chicken stock and bring to a boil. Reduce heat, and simmer for 30 minutes or more.Whisk cornstarch into milk.Add milk mixture and salmon. Simmer for about 10 minutes until the desired thickness.Squeeze lemon over chowder. Garnish with scallions.Number of Servings: 4Recipe submitted by SparkPeople user BEFFY7.

The nutritional information for Salmon Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 317.8

• Total Fat: 7.4 g
• Cholesterol: 30.0 mg
• Sodium: 1,238.7 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 6.1 g
• Protein: 25.9 g