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Servings:
 
  • 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
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • 2 (16 ounce) cans salmon
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (15 ounce) can creamed corn
  • 1/2 pound Cheddar cheese, shredded
Salmon Chowder
Submitted by: KENULIA
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
Avg. Member Rating:
*****
Recipe provided by:
Allrecipes
Overview
"I don't like fish, but I LOVE this soup!"
directions
  1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
  2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Nutrition
Servings Per Recipe: 8
  • Amount Per Serving
  • ** Calories: 431
  • ** Total Fat: 22.4g
  • ** Cholesterol: 92mg
  • ** Sodium: 1374mg
  • ** Total Carbohydrates: 22.1g
  • ** Dietary Fiber: 2.2g
  • ** Protein: 35.7g
  • ** Nutrient information is not available for all ingredients.
  • Amount is based on available nutrient data.

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