PANTRY-SHELF SALMON CHOWDER
My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.-Kathryn Awe, International Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.
Nutrition Facts : Calories 295 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1212mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
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Florence Ogbalor
[email protected]This chowder is a great way to use up leftover salmon.
Derric Kirimi
[email protected]I followed the recipe exactly, but my chowder turned out watery. Not sure what went wrong.
Nusruallah Ali
[email protected]I found this chowder to be bland. It needed more seasoning.
Sumon Dhali
[email protected]I wish there were more vegetables in this chowder.
Raja Shafiq
[email protected]This chowder was a bit too thick for my taste. But it was still tasty.
salv Herrera
[email protected]I would have liked it better with fresh salmon. But I'm not complaining. It was still yummy!
Md. Khokon
[email protected]5 stars!
Jenay Oates
[email protected]Not a big fan of salmon, but this chowder really surprised me. Its so good! Creamy and flavorful.
Brandon Knox
[email protected]This recipe was easy to follow and the chowder turned out great! I used canned salmon and it was still delicious.
Mati ur rehman Mati Ur Rehman
[email protected]I love chowders during fall. This one hit the spot! The addition of salmon made it extra special.
ruben Fernandez
[email protected]This chowder was a hit with my family! The flavors were rich and creamy, and the salmon was cooked perfectly. I will definitely be making this again.