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Salmon Chowder
Source: dLife

Creamy, tasty seafood and potato chowder.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 1/2 Meat , 1/2 Milk , 1 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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1 tbsp  canola oil
2 cup  shredded carrots
1 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
4 cup  low fat unsalted chicken broth
2 1/2 cup  Potatoes, fresh, with skin, diced
1 1/2 cup  cold water
10 oz  frozen sweet corn kernels
1 tsp  fresh dill weed
0 1/4 tsp  salt
2 cup  lowfat milk
2 tbsp  cornstarch
15 oz  canned salmon
  1. 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.
  2. Stir broth, potatoes, water, corn, dill, and salt into vegetables in saucepan. Bring to boil, reduce heat.
  3. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
  4. Stir together 1/2 cup of the milk and the cornstarch. Add milk mixture to saucepan.
  5. 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.

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