Southwest Salmon Chowder  Southwest Salmon Chowder 7013 southwest salmon chowder

Southwest Salmon Chowder

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recipe image  Southwest Salmon Chowder 255a6635bf93543dec3690b2f55fd7b7 l



Directions Checklist
  • Thaw salmon, if frozen. Rinse salmon fillets; pat dry. To poach fillets, in a substantial skillet bring the water to boiling. Add fillets. Return to boiling; lower warmth. Simmer, lined, 6 to eight minutes or unless salmon flakes without spot. Consume away from skillet, discarding liquid. Flake salmon into 1/2-hump pieces (If the employ of canned salmon, skip this step and mosey away out the water).


  • In a 6-qt. Dutch oven warmth oil over medium-excessive. Add sweet pepper and white formula of onions; cook and dash 3 minutes or horny unless subtle. Trip in flour; cook and dash 1 minute more.

  • Gradually dash in broth. Add potatoes, milk, salt, black pepper and floor ancho pepper. Relate to boiling; lower warmth. Simmer, lined, Quarter-hour or unless reasonably thick and greens are subtle, stirring every now and then. Add corn; cook and dash 2 minutes more. Gently dash in poached or canned salmon and lime zest; warmth through.

  • Top servings with green formula of onions and, if desired, avocado, lime wedges and/or extra floor ancho pepper.


Tip: To freeze, transfer cooled soup to a freezer container and freeze up to 3 months. To wait on, thaw in refrigerator in a single day. Reheat in a lined Dutch oven over low, stirring every now and then.

Nutrition Facts

Serving Size:

1 1/4 cups every

Per Serving:

280 energy; protein 22g; carbohydrates 24.9g; dietary fiber 2.6g; sugars 7.9g; burly 10g; saturated burly 1.9g; cholesterol 50.6mg; food regimen a iu 857.7IU; food regimen c 48.8mg; folate 52.4mcg; calcium 126.8mg; iron 1.6mg; magnesium 50.1mg; potassium 855.2mg; sodium 287.4mg.


2 1/2 lean protein, 1 1/2 starch, 1 burly, 1/2 greens

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