Soup

Smoked Salmon and Corn Chowder is for Soup.

Smoked Salmon and Corn Chowder takes 60 minutes to prepare.

Smoked Salmon and Corn Chowder takes 30 minutes to cook.

Smoked Salmon and Corn Chowder makes 5 servings.

The ingredients for Smoked Salmon and Corn Chowder are:

1 cup water
1 cup low sodium chicken broth
2 cups diced Potatoes
1 cup chopped Onions
1 cup chopped Carrots
3/4 cup diced Celery
2 T Margarine like spread, approximately 60% fat
2 T Flour, white
1 tsp Black Pepper
2 cups Nonfat Milk
2 cups kernels Yellow Sweet Corn, Frozen
1/2 cup Parmesan Cheese, shredded
6 oz Smoked Salmon
1/2 t red or cayenne pepper
1/2 t ground thyme

Here is how you make Smoked Salmon and Corn Chowder:

Add first 6 ingredients to a large pot, bring to a boil then reduce to a simmer. Cover and cook for 15 minutes. Slightly mash the potatoes. In a skillet melt butter, stir in flour, add pepper and thyme. Gradually add in the milk. Stir and cook until thickened (approx. a 2 minute boil). Add to the large pot with the vegetables. Add the corn, Parmesan, and smoked salmon. Cook for another 10 minutes. Serving Size: Makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user TMCLEOD4.

The nutritional information for Smoked Salmon and Corn Chowder is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 309.4

• Total Fat: 9.7 g
• Cholesterol: 18.4 mg
• Sodium: 1,157.5 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 5.0 g
• Protein: 19.1 g