SPRING SALMON CHOWDER

Spring Salmon Chowder image

You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

2 cups cauliflowerets
1 tablespoon water
2 tablespoons butter
2 celery ribs, thinly sliced
8 green onions, thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dill weed
4 cups 2% milk
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese

Steps:

In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

Nutrition Facts : Calories 256 calories, Fat 11g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.