Steamy Salmon Chowder
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings-- 1 cup each
|
Ingredients
- 1 teaspoon Olive Oil
- 1/2 cup chopped celery
- 1 clove Garlic minced
- 1 --- 15 ounce can reduced-sodium chicken broth
- 2 1/2 cups frozen country-style hash browns with green pepper and onion. Such as Ore-Ida.
- 1 cup frozen peas and carrots
- 1 teaspoon dill finely chopped if fresh, or dried
- 1/2 teaspoon ground pepper
- 6 ounces pouched or canned pink salmon such as Chicken of the Sea Salmon, bones removed; may use fresh or frozen salmon (preferably wild caught)
- 1/2 cup unsweetened almond milk
- 2 cups sweet frozen or canned or fresh corn
Ingredients
|
Instructions
- In a large saucepan over medium heat, sauté celery in olive oil for about 10 minutes. Add the garlic and sauté for another 2 minutes.
- Add the chicken broth, hash browns, peas and carrots, dill and pepper and bring to a boil. Reduce heat and simmer for about 8 minutes, until the vegetables are done but not overcooked.
- Add the corn and cook 3 more minutes.
- Add the salmon, separating it into pieces with a fork. Stir in the milk and cook until heated through.
Recipe Notes
Spicy Baked Salmon see recipe if making salmon from scratch. Use cooking spray instead of oil and hold the seasoning.
200 Calorie Snack
One cup of soup.
400 Calorie Meal
1 cup of soup, with ¾ cup fat free cottage cheese, 1 cup of fresh blackberries or any fruit from the 50 calorie list, and 6 whole raw almonds.
500 Calorie Meal
1 cup of soup, with ¾ cup fat free cottage cheese, 1 cup of fresh pineapples or any fruit from the 100 calorie list, and 16 whole raw almonds, or 8 walnut halves.
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