Salmon Chowder on a Budget recipe

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Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced celery
1 (16 ounce) can salmon, drained and flaked, juice reserved
2 cups chicken broth
1 cup diced potatoes
1 cup sliced carrots
1 ½ teaspoons seasoned salt
1 (14 ounce) can cream-style corn
1 (13 ounce) can evaporated milk
½ cup diced zucchini

Nutrition Info

300.8 calories
carbohydrate: 28.3 g
cholesterol: 65 mg
fat: 13.2 g
fiber: 2.8 g
protein: 20.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 836.8 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and celery, cook and stir until onion is translucent, about 5 minutes.

  2. Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.

  3. Stir zucchini into the saucepan, simmer for 5 minutes. Pour in cream-style corn and milk, cook until heated through, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

An economic chowder.

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