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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From /recipe/hearty-salmon-chowder-103850#ixzz1Ic5hPMvl This recipe uses fat-free evaporated milk, but I think it works better with low-fat (2%) evaporated milk. Ingredients:
7 1/2 oz canned salmon |
4 tsp becel regular margarine |
1 cup onion, chopped |
1 cup celery, chopped |
1/2 cup green pepper, chopped |
2 clove garlic |
6 cup potatoes, diced |
2 cup carrot, diced |
2 cup chicken stock |
2 cup water |
1 tsp water |
2 cup zucchini, diced |
2 cup no fat evaporated milk |
1 cup cream-style corn |
4 tbsp flour |
125 gram shrimp |
125 gram cod |
5 oz clams baby-whole |
Directions:
1. Drain salmon and clams, reserving liquid.
2. In a large nonstick sauce pan, melt margarine over medium heat.
3. Cook onion, celery, green pepper& garlic, stirring often for 5 minutes or until vegetables are tender.
4. Add potatoes, carrots, chicken stock, water and pepper.
5. Bring to a boil.
6. Reduce heat, cover& simmer 20 minutes or until vegetables are tender.
7. Add salmon, clams, cod and shrimp and corn.
8. Mix flour in with reserved liquid, and evaporated milk. Stir well until there are no lumps, then add this to soup.
9. May add more pepper to taste.
10. Heat through and serve.
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