Alaskan Salmon Chowder
Ingredients
- 1/2 C. chopped onion
- 1/2 C. chopped celery
- 1/4 C. chopped green pepper
- 1 garlic clove, minced
- 1 14 1/2 oz. can chicken broth, divided
- 2 C. diced peeled potatoes
- 1 C. sliced carrots
- 1 tsp. seasoned salt, optional
- 1/2 tsp. dill weed
- 1 small zucchini, thinly sliced
- 1 14 3/4 oz. can cream-style corn
- 1 12 oz. can evaporated milk
- 2 C. cooked salmon chunks or 2 7 1/2 oz. cans salmon, drained and bones removed
Directions
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 C. broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.
Yield: 7 servings
Nutritional Analysis: One 1-C. serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt): 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable
