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Ingredientes
- 1 x (16 ounce.) can salmon
- 1/2 c. minced onion (small)
- 1/2 c. minced celery (2 stalks)
- 1/4 c. minced green pepper (1/8 1/4)
- 1 x clove chopped garlic (or possibly equiv)
- 3 tsp butter or possibly margarine
- 1 1/2 c. diced potato (1 small)
- 1 c. diced carrots (I used frzn slices)
- 2 c. chicken broth (canned, diluted as instructed on can)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dill seed
- 1 c. diced zucchini, unpeeled (1 small)
- 1 can (13 ounce) evaporated lowfat milk
- 1 can (17 ounce) cream style corn minced parsley
Direcciones
- Drain salmon, putting liquid off to the side for later use, and skin and debone salmon. Flake the salmon. Saute/fry onion, celery, green pepper and garlic in butter on medium heat in a 4-6 quart pot. Add in potatoes, carrots, chicken broth and seasonings. Cover and simmer for 20 min. After ingredients have simmered, add in zucchini and cook 5 min more. Add in flaked salmon, reserved salmon liquid, lowfat milk and corn and heat thoroughly on medium heat and serve with parsley sprinkled over the top.
- Serves 6 generous portions.
- Notes: In parentheses I put the amount which I found is closest to each measurement. This way, I do not have to measure any more. It is not necessary to be which precise with this soup. This is so good! And it is very easy, too! I have also used low-fat evaporated lowfat milk with very good results.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 6 servings | |
| Calories 311 | |
| Calories from Fat 97 | 31% |
| Total Fat 10.98g | 14% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 1158mg | 48% |
| Potassium 885mg | 25% |
| Total Carbs 30.29g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 11.0g | 7% |
| Protein 25.86g | 41% |
