Alaskan Salmon Chowder

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Difficulty: Easy - for beginners

Preparation time:
Cooking time:


?1/2 C. chopped onion
?1/2 C. chopped celery
?1/4 C. chopped green pepper
?1 garlic clove, minced
?1 14 1/2 oz. can chicken broth, divided
?2 C. diced peeled potatoes
?1 C. sliced carrots
?1 tsp. seasoned salt, optional
?1/2 tsp. dill weed
?1 small zucchini, thinly sliced
?1 14 3/4 oz. can cream-style corn
?1 12 oz. can evaporated milk
?2 C. cooked salmon chunks or 2 7 1/2 oz. cans salmon, drained and bones removed


In a saucepan, cook onion, celery, green pepper and garlic in 1/4 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; heat through.

Yield: 7 servings

Nutritional Analysis: One 1-C. serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt): 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable


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