Easy Salmon Chowder
A jalapeno chile pepper adds a touch of spice to this salmon, vegetable, and hash brown potato soup that can be read-to-serve in less than 30 minutes.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
Makes 4 servings
Ingredients
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2 cups frozen vegetables (such as broccoli, sweet peppers, and/or corn)
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2 tablespoons minced, seeded fresh jalapeno chile pepper (see Note, page 74), optional
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1 tablespoon butter or margarine
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2 tablespoons all-purpose flour
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2 cups milk
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1 cup half-and-half or light cream
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2 cups frozen loose-pack hash brown potatoes with onions and peppers, thawed
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1 15-ounce can salmon, drained and flaked
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1/4 cup snipped flat-leaf parsley
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2 tablespoons lemon juice
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Directions
1.
In a large saucepan cook frozen vegetables and, if desired, jalapeno pepper in hot butter for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more.
2.
Stir in thawed hash brown potatoes, salmon, parsley, lemon juice, salt, and black pepper. Cook and stir until heated through.
3.
Makes 4 servings (6 cups)
Nutrition information
Calories 383, Total Fat 19 g, Saturated Fat 9 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 98 mg, Sodium 1009 mg, Carbohydrate 23 g, Total Sugar 8 g, Fiber 4 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 94%, Calcium 48%, Iron 13%. Exchanges: Vegetable 1, Starch 1, Milk .5, Lean Meat 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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