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Salmon Vegetable Chowder
Salmon Vegetable Chowder

Salmon Vegetable Chowder

35 Min(s)
35 Min(s) Prep
Ham chowder is so passe. Stir things up a bit with this comforting salmon chowder, packed with delish veggies like zucchini and roasted corn.
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. butter
1 small onion, chopped
2 stalks celery, sliced
1 cup fat-free reduced-sodium chicken broth
1/4 lb. red potato (about 1), peeled, chopped
1/2 cup chopped zucchini
1/8 tsp. ground red pepper (cayenne)
2 cups milk
1 cup frozen roasted corn
1 can (14.75 oz.) red salmon, drained, flaked
1 Tbsp. chopped fresh chives
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Let's Make It
1
Melt butter in large saucepan on medium heat. Add onions and celery; cook and stir 3 min.
2
Add broth, potato, zucchini and red pepper; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender, stirring occasionally.
3
Stir in milk, corn and salmon; simmer 5 min. Serve sprinkled with chives.
Kitchen Tips
Tip 1
Special Extra
Add 1 tsp. LEA & PERRINS Reduced Sodium Worcestershire Sauce with the milk.
Tip 2
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch and a small crusty piece of French or Italian bread.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 540mg
23%
Total Carbohydrates 23g
8%
Dietary Fibers 2g
7%
Sugars 9g
18%
Protein 29g
58%
Vitamin A
15%
Vitamin C
8%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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