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Salmon Chowder
Salmon Chowder

Category: Soup | Serves: 6

(51 ratings)

Nutrition Information:
Calories: 294
Protein: 29 g
Carbs: 27 g
Fat: 7 g
Saturated Fat: 2 g
Sodium: 331 mg
Fiber: 1 g

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Rich and creamy, with added tomatoes, this chowder is delicious. Serve with a slice of whole wheat sourdough bread.
1 lb. chum salmon fillets, boneless and skinless
1 cup onion, chopped
1 cup potato, diced
1/4 cup celery, chopped
1 tablespoon oil
2 tablespoons water
2 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon dried dill
1 can (8 oz.) stewed tomatoes
2 cans (13 oz. each) evaporated skim milk
1/2 cup part-skim mozzarella cheese, grated
2 tablespoons fresh parsley, chopped
1 Cut salmon into 1-inch chucks and set aside.
2 In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes. Add water and continue to cook until potatoes are tender.
3 Blend in flour, pepper, dill, milk and salmon. Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
4 Stir in cheese and parsley.

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