Corn and Salmon Chowder

Name: Corn and Salmon Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 baking potato, peeled and diced; 1 teaspoons freshly ground black pepper; 118 milliliters diced celery; 237 milliliters frozen whole-kernel corn; 0 teaspoons dried dill; 1 Tbsp dry white wine; 710 milliliters fat-free, less-sodium chicken broth; 3 Tbsps all-purpose flour; 237 milliliters 1% low-fat milk; 1 teaspoon olive oil; 118 milliliters diced onion; 0 teaspoons salt; 418 grams boneless, skinless sockeye red salmon in water, rinsed and drained

Corn and Salmon Chowder might be just the soup you are searching for. This vegetarian recipe serves 6. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 100 calories. Head to the store and pick up salt, less-sodium chicken broth, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oil in a large saucepan over medium-high heat; add celery and onion. Saut 3 to 4 minutes or until tender.

Ingredients you will need

Celery

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add chicken broth and potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in corn and dill.

Ingredients you will need

Chicken Broth

Potato

Corn

Dill

Combine flour and milk, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Whisk

Add flour mixture to potato mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until thickened. Stir in salmon and remaining ingredients. Cook 3 minutes or until thoroughly heated.

Ingredients you will need

Potato

Salmon