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Salmon Corn Chowder (Serves 8)

It doesn’t take long to make this thick and creamy chowder. Just chop onion and celery; then quickly open four cans. In a matter of minutes, you’re serving hot steaming bowl of homemade soup. Yes, you really did make it yourself…

1 (15 and 1/2-ounce) can salmon
2 tablespoons butter or margarine
3/4 cup chopped onion
3/4 cup chopped celery
1 (10 and 3/4-ounce) can cream of potato soup
1 (10 and 3/4-ounce) can 98% fat free or
   regular cream of celery soup
2 cups fat free or whole milk
1 (15-ounce) can cream style corn
1/4 teaspoon dried thyme leaves, crushed

1. Flake salmon; do not drain. Set aside.

2. In Dutch oven, melt margarine. Sauté onion and celery     in butter until tender.

3. Stir in salmon, potato soup, celery soup, milk, cream     style corn and thyme leaves.

4. Heat over medium heat, stirring occasionally. Serve.

 

Nutritional information per serving:
231 calories, 16 grams protein, 9 grams fat, 23 grams carbohydrate, 2 grams fiber, 37 milligrams cholesterol, 1124 milligrams sodium