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Salmon Chowder – Using Canned Salmon
This delicious, hearty and simple salmon chowder with wild sockeye salmon. From a can.
Course
Soup
Cuisine
Canadian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
328
kcal
Author
Colleen Milne
Ingredients
2
tablespoon
butter
2
stalks celery
chopped
1
leek
trimmed and sliced
1
fennel bulb
trimmed and chopped
2
tablespoon
fresh thyme leaves
1
teaspoon
fennel seeds
2
bay leaves
2
teaspoon
salt
5
russet potatoes
peeled and cut into 1-inch cubes
4
cups
vegetable stock
2
cups
tomato juice
1
cup
heavy cream
12
oz
canned salmon
(2, 6 oz cans)
2
tablespoon
chopped fresh parsley
US Customary
-
Metric
Instructions
In a dutch oven or large pot, melt butter over medium heat.
Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
Add potatoes, stock, and tomato juice and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Remove from heat and stir in salmon (breaking into chunks) and cream.
Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
Serve hot, with parsley for garnish.
Nutrition
Serving:
1
g
|
Calories:
328
kcal
|
Carbohydrates:
33
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
83
mg
|
Sodium:
1289
mg
|
Potassium:
1041
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1510
IU
|
Vitamin C:
28.1
mg
|
Calcium:
199
mg
|
Iron:
2.6
mg