PA Baker
Master Chef
Alaskan Salmon Chowder
½ c chopped onion
½ c chopped celery
¼ c chopped green pepper
1 garlic clove, minced
1 (14.5 oz) can chicken broth, divided
2 c diced peeled potatoes
1 c sliced carrots
1 tsp seasoned salt (optional)
½ tsp dill weed
1 small zucchini, thinly sliced
1 (14.75 oz) can cream-style corn
1 (12 fluid oz) can evaporated skim milk
2 c cooked salmon chunks or 2 cans (7 ½ oz each) salmon, drained and any bones removed
In a saucepan, cook onion, celery, green pepper and garlic in ¼ c broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender.
Add zucchini, simmer for 5 minutes. Add corn, milk and salmon and heat through.
Only 4 grams fat and 225 calories per 1 cup serving
½ c chopped onion
½ c chopped celery
¼ c chopped green pepper
1 garlic clove, minced
1 (14.5 oz) can chicken broth, divided
2 c diced peeled potatoes
1 c sliced carrots
1 tsp seasoned salt (optional)
½ tsp dill weed
1 small zucchini, thinly sliced
1 (14.75 oz) can cream-style corn
1 (12 fluid oz) can evaporated skim milk
2 c cooked salmon chunks or 2 cans (7 ½ oz each) salmon, drained and any bones removed
In a saucepan, cook onion, celery, green pepper and garlic in ¼ c broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender.
Add zucchini, simmer for 5 minutes. Add corn, milk and salmon and heat through.
Only 4 grams fat and 225 calories per 1 cup serving
