Fish

Great lakes salmon chowder is for Soup.

Great lakes salmon chowder takes 30 minutes to prepare.

Great lakes salmon chowder takes 35 minutes to cook.

Great lakes salmon chowder makes 10 servings.

The ingredients for Great lakes salmon chowder are:

1 lb fresh or frozen salmon fillet
1.5 cup water
28 oz organic chicken broth (low sodium)
1 cup chopped green onion
.5 cup fresh or frozen corn
3 medium red potatoe diced with skin on
1.5 tsp dry dill weed
1 tsp pgrated lemon peel
1 tsp salt
1.5 tsp pepper
1 cup heavy cream
1.5 cup skim milk
2 cups fresh trimmed asparagus
2 tbs flour
water for thickening

Here is how you make Great lakes salmon chowder:

Bake or poach salmon until done, set aside to cool. Flake into medium pieces.In a large kettle add water, broth, onions, corn, potatoes, dill, lemon peel, salt, pepper and bring to boil reduce heat and simmer covered 10 min then add asparagus continue cooking until vegetables are tender, stirring occasionally. Do not over cook.Add milk and cream. Mix flour with water to form a thickening sauce stir into soup until desired thickness. Cook and stir for 2 min. Gentlely add the flaked salmon, heat through Do not boilNumber of Servings: 10Recipe submitted by SparkPeople user JENO0615.

The nutritional information for Great lakes salmon chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 221.8

• Total Fat: 6.3 g
• Cholesterol: 38.4 mg
• Sodium: 844.2 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.8 g
• Protein: 19.8 g