Vegetable and Salmon Chowder

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Adrienne Markworth
Vegetable and Salmon Chowder
Budget-friendly recipe
947

Salmon is rich in antioxidants and omega 3 fatty acids, which keep your brain healthy.

Ingredients

cups
diced
½
cup
sliced
½
cup
diced
2
cups
drained
14
ounces
drained, flaked, skin and bones removed

What You'll Need

  • Knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Can opener
  • Large saucepan
  • Mixing utensil

Directions

  1. Spray large saucepan with nonstick cooking spray; add onions, carrots and celery and cook over medium heat for 3 to 4 minutes or until tender.
  2. Add corn and chicken broth; heat to boiling. Reduce heat; simmer for 10 minutes. Add salmon and canned potatoes; cook for 5 minutes.

Chef Tips

  • Substitute 2 small diced potatoes for canned potatoes and add in when adding corn and chicken broth. You can also use frozen spinach instead of corn

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
cups
Total calories:
296
Total fat:
6.5 g
Saturated fat:
1.4 g
Carbohydrates:
34 g
Protein:
26 g
Fiber:
5.5 g
Sodium:
734 mg
Attribution

Publication: 

Author: 

Attribution: 

Modified by SuperFood Drive
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