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Ready In:
30 minutes
Serves: 4
Salmon is rich in antioxidants and omega 3 fatty acids, which keep your brain healthy.
What you'll need
Sharp knife
Cutting board
Measuring cups
Strainer
Can opener
Large saucepan
Mixing utensil
Stovetop
Ingredients
Serves 4
1 1/2 cups Onions diced
1/2 cup Carrots sliced
1/2 cup Celery diced
2 cups Potatoes canned, drained
10 ounces Corn frozen or 8 ounces Corn canned and drained
4 cups Chicken Broth low sodium
14 ounces Salmon drained, flaked, skin and bones removed
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's 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
Nutrition Facts
Serving Size 2.50 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 296 | ||
| % Daily Value* | ||
| Total Fat 6.5 g | 8% | |
| Saturated Fat 1.4 g | 7% | |
| Sodium 734 mg | 32% | |
| Total Carbohydrate 34 g | 12% | |
| Dietary Fiber 5.5 g | 20% | |
| Protein 26 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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