Salmon Chowder

Name: Salmon Chowder
Total time: 30 min
Yield: 8 Servings
Ingredients: 🧈 3 tablespoons butter; 🧀 ½ pound Cheddar cheese, shredded; 🥛 1 (12 fluid ounce) can evaporated milk; 🧅 ¾ cup chopped onion; ½ cup chopped celery; 🥔 2 cups diced potatoes; 🥕 2 carrots, diced; 🧄 1 teaspoon garlic powder; 🧂 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon dried dill weed; 🐟 2 (16 ounce) cans salmon; 2 cups chicken broth; 1 (15 ounce) can creamed corn

Cost $25, save $15

Source: Recommended by CookPal

30 Min
8 Servings
$25

Salmon Chowder

Cost $25, save $15

Source: Recommended by CookPal

30 Min
8 Servings
$25

INGREDIENTS

Dairy
- 🧈 3 tablespoons butter
- 🧀 ½ pound Cheddar cheese, shredded
- 🥛 1 (12 fluid ounce) can evaporated milk
Vegetables
- 🧅 ¾ cup chopped onion
- ½ cup chopped celery
- 🥔 2 cups diced potatoes
- 🥕 2 carrots, diced
Seasonings and Spices
- 🧄 1 teaspoon garlic powder
- 🧂 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
Seafood
- 🐟 2 (16 ounce) cans salmon
Other
- 2 cups chicken broth
- 1 (15 ounce) can creamed corn

STEPS

Gather the ingredients.

Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.

Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.

Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

NUTRIENTS

Per 1 serving

🔥

490

Calories

39
Protein
27
Carbs
26
Fats

💡 For enhanced flavor, use fresh dill instead of dried dill weed.Serve with warm bread for a hearty meal.Leftovers can be stored in the refrigerator for up to 3 days.