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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 8 servings |
||
| Calories 323 | ||
| Calories from Fat 138 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.4g | 23% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 970mg | 40% | |
| Potassium 769mg | 21% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.7g | ||
| Protein 21.8g | 43% | |
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Ingredients
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth or low-sodium chicken bouillon
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon dried dill weed
- 1 (16 ounce) can salmon, skin and bones removed
- 1 (12 ounce) can evaporated milk
- 1 (15 ounce) can cream-style corn
- 3/4 cup shredded American cheese
Directions
1
Melt butter in a large pot over medium heat.2
Saute onion, celery, and garlic powder until onions are tender.3
Stir in potatoes, carrots, broth, salt, pepper, and dill.4
Bring to a boil and reduce heat.5
Cover and simmer 20 minutes.6
Stir in salmon, evaporated milk, corn, and cheese.7
Cook on low heat until heated through and cheese melts.
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- Course > Soups > Chowders
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Clyde'sBonnie
On Oct 12, 2008
Wonderful recipe!! I love the hearty consistency and the colors the vegetables add. I did "tweak" it just a bit. I purchased a one pound salmon fillet with skin on. I then make my own fish broth by poaching the salmon in about 2 cups of water with a little parsley and a bay leaf added. The skin easily pulls off once poached. In the end I was about 1/3 cup of "broth" short so I made up the difference with chicken broth. I used cream instead of evaproated milk and removed the kernals from fressh ears of corn. I also used a red Bliss potato for a little more color.
From: Janelle Stenberg
On Jul 27, 2008
Just went Dip Netting here in Alaska today, so the salmon couldn't have been more fresh! First I sprinkled my fillet with salt, pepper, and a little bit of garlic powder. Then I broiled until flaky. I also used an extra cup of potatoes and 1/2 cup of half and half to make it more creamy. SOOOOOOOoooOOOO tasty!
From: kestrel
On Jul 25, 2003
This was great! I don't like thick fish stews but this was an exception. I will definitely make this again. I did make some changes to it though that I was very pleased with. We'd bought a whole salmon from a fisherman. I had made fresh salmon stock and we also have lots of nice fresh salmon instead of canned. I used 2 cups of fresh salmon instead of canned, and 2 cups of fresh salmon stock instead of chicken stock. I don't know how this recipe tastes using canned salmon or chicken stock, but the changes I made were really good. I guess I'd suggest using fresh salmon if you can afford it, and also use fish stock to see if you like it instead of using chicken stock or another kind. I wanted my version of this stew to specifically keep the salmon flavor.
From: carole in orlando
On Jun 22, 2003
I haven't even served this yet, but the tasting in delicious!! I followed the recipe to a T and it is so good. The flavors are just right, none too strong, and for a rainy day in Florida this is a perfect supper. I had half a salmon fillet leftover from the other night and it was just the right amount for the chowder. Thanks, Carole in Orlando
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