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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon Chowder

Source: dLife

Creamy, tasty seafood and potato chowder.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	239.7

Total Carbs	26.1 g

Dietary Fiber	2.6 g

Sugars	5.6 g

Total Fat	7.9 g

Saturated Fat	1.6 g

Unsaturated Fat	0.6 g

Potassium	228.4 mg

Protein	17.5 g

Sodium	427.6 mg

Dietary Exchanges 7.9 Fat, 0.8 Vegetables, 1.4 Meat, 0.3 Milk, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp canola oil 2.0
2 cup shredded carrots 1.0
1 cup fresh chopped onion 0.5
0 1/2 cup fresh chopped celery 4.0
4 cup low fat unsalted chicken broth 2.5
2 1/2 cup Potatoes, fresh, with skin, diced 1.5
1 1/2 cup cold water 10.0
10 oz frozen sweet corn kernels 1.0
1 tsp fresh dill weed 0.25
0 1/4 tsp salt 2.0
2 cup lowfat milk 2.0
2 tbsp cornstarch 15.0
15 oz canned salmon

Directions

In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until vegetables are tender, stirring occasionally.
Stir broth, potatoes, water, corn, dill, and salt into vegetables in saucepan. Bring to boil, reduce heat.
Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and the cornstarch. Add milk mixture to saucepan.
Stir in the remaining 11/2 cups milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in salmon. Heat through.