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Add a photoCreamy yet light, this veggie chowder delight can serve year-round as a stand-alone soup for lunch or dinner. To round it out, add tossed or fruit salad and chewy artisan bread.
Ingredientes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green pepper
- 1 garlic clove, minced
- 1 can (14.5 oz) chicken broth, divided
- 2 cup diced peeled potatoes
- 1 cup sliced carrots
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon dill weed
- 1 small zucchini, thinly sliced
- 1 can (14 3/4 oz) cream-style corn
- 1 can (12 oz) evaporated milk (or half & half0
- 2 cups cooked salmon chunks, or 1 can (14.75 oz) salmon, drained and skin removed
Direcciones
- In 2 1/2 qt.saucepan cook onion, celery, green pepper, and garlic in 1/4 cup of the broth until tender.
- Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer 20 minutes or til vegetables are tender.
- Add zucchini and simmer 5 minutes covered.
- Add corn, milk and salmon, stir and heat until warmed through.
- Yield: About 7 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 141 | 39% |
| Total Fat 15.79g | 20% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 768mg | 32% |
| Potassium 955mg | 27% |
| Total Carbs 31.79g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 11.06g | 7% |
| Protein 23.84g | 38% |
