Easy Salmon Chowder

Name: Easy Salmon Chowder
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 473 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 710 milliliters fat-free (skim) milk; 59 milliliters all-purpose flour; 473 milliliters frozen southern-style hash-brown potatoes (from 32-oz bag); 591 milliliters medium leeks, sliced; 0 teaspoons pepper; 411 grams can salmon, drained, bones and skinless and flaked; 1 teaspoons salt; 237 milliliters water; 1 teaspoon Worcestershire sauce

Easy Salmon Chowder requires roughly 35 minutes from start to finish. This recipe makes 5 servings with 386 calories, 26g of protein, and 12g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a pescatarian diet. Head to the store and pick up flour, worcestershire sauce, water, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In 3-quart saucepan, melt butter over medium heat.

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Butter

Equipment you will use

Sauce Pan

Add leeks; cook and stir 5 to 7 minutes or until crisp-tender.

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Leek

Add frozen potatoes, corn and water; mix well.

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Potato

Water

Corn

Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.

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Vegetable

In small bowl, stir together milk and flour until smooth.

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All Purpose Flour

Milk

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Bowl

Add to vegetable mixture; cook and stir until mixture boils and thickens.

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Vegetable

Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot.

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Worcestershire Sauce

Salt And Pepper

Salmon

Sprinkle each serving with parsley.

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Parsley

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

2Tbsps

butter or margarine 473milliliters

Green Giant® Valley Fresh Niblets® frozen corn 710milliliters

fat-free (skim) milk 59milliliters

all-purpose flour 473milliliters

frozen southern-style hash-brown potatoes (from 32-oz bag)591milliliters

medium leeks, sliced 0teaspoons

pepper 411grams

can salmon, drained, bones and skinless and flaked 1teaspoons

salt 237milliliters

water 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.