SALMON CHOWDER

Salmon Chowder image

A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam's Club.

Provided by Margaret3

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3 -4 bay leaves, torn
1 teaspoon dried dill weed
1 cup zucchini or 1 cup broccoli coleslaw mix (or any other veggie available)
1 (14 3/4 ounce) can cream-style corn
2 cups skim milk, thickened with 2 t granulated flour (Wondra)
3 -4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
1/4-1/2 teaspoon liquid smoke

Steps:

In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
Cover& simmer 20 minutes til veggies are tender.
Add selected additional veg and cook 5 minutes more.
Add corn, milk& salmon& liquid smoke and heat thoroughly.
Adjust seasonings-add salt if needed.
We use a litte Tabasco to give it more of a"kick.
"Goes well with a hot loaf of sourdough or other rustic bread.
**Evenbetter the next day**.

Nutrition Facts : Calories 107, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.8, Sodium 424.8, Carbohydrate 23, Fiber 2.5, Sugar 3.3, Protein 4.3

*** Explore more Salmon Chowder Recipes »

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