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Salmon Chowder Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||2 Tablespoon|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||3 Cup (48 tbs)|
|Canned pink salmon||16 Ounce, drained, skin and bones discarded, and meat separated in chunks (1 Can)|
|Pared diced potatoes||1 1⁄2 Cup (24 tbs), cooked|
|Diced pared carrots||1 Cup (16 tbs), cooked|
|Canned tomatoes||16 Ounce, drained (1 Can)|
|Monosodium glutamate||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2193 Calories from Fat 863
% Daily Value*
Total Fat 97 g149%
Saturated Fat 36 g180.2%
Trans Fat 0 g
Cholesterol 289.9 mg
Sodium 7011 mg292.1%
Total Carbohydrates 191 g63.8%
Dietary Fiber 25.1 g100.4%
Sugars 50.9 g
Protein 129 g258.3%
Vitamin A 556.9% Vitamin C 132.7%
Calcium 123.9% Iron 61.3%
*Based on a 2000 Calorie diet
Add onion and green pepper; cook until tender.
Stir in soup and milk.
Mix in salmon and remaining ingredients.
Heat thoroughly, stirring occasionally (do not boil).
Ladle chowder into heated soup bowls and serve immediately.