Monday, October 24, 2011

{soups-salads-and-salad-dressings} Alaskan Salmon Chowder Recipe

 

Alaskan Salmon Chowder Recipe


From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."

This recipe is:

Diabetic Friendly

 

    7 Servings
    Prep: 10 min.
    Cook: 30 min.


Ingredients

    1/2 cup chopped onion
    1/2 cup chopped celery
    1/4 cup chopped green pepper
    1 garlic clove, minced
    1 can (14-1/2 ounces) chicken broth, divided
    2 cups diced peeled potatoes
    1 cup sliced carrots
    1 teaspoon seasoned salt, optional
    1/2 teaspoon dill weed
    1 small zucchini, thinly sliced
    1 can (14-3/4 ounces) cream-style corn
    1 can (12 ounces) evaporated milk
    2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed


Directions

    In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.
    Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through. Yield: 7 servings.


Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

 

Alaskan Salmon Chowder published in Taste of Home April/May 1999, p18
 
 
 
 
 
 

             Beth Layman  :)


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