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snacks & desserts

Salmon Chowder
Full of flavorful vegetables, this chowder can serve as comfort food or a first course for a fancy dinner party. This luxurious chowder is lightened by using evaporated skim milk instead of cream, but the dish is plenty rich.Tip: If you're making this on a budget, consider using frozen salmon to save money.
1 (14 oz.) can fat-free, reduced sodium chicken broth
1 Tbsp. olive oil
1 onion, diced
1 fennel bulb, diced
2 carrots, diced
2 cloves garlic, minced
1 russet potato, diced
1 1/2 cups frozen corn
1 bay leaf
1 tsp. thyme (optional)
1/2 lb. salmon, cut into bite-sized pieces
2 cups fat-free evaporated milk
1/2 tsp. salt
Pepper to taste
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Salmon Chowder

Salmon Chowder

Salmon Chowder
Two Stars Guiding Stars
  • Servings:9 (248 g)
  • Prep Time:20 minutes
  • Cook Time:40 minutes
1. Heat oil in a large, heavy-bottomed pot on medium high. Add the onion, fennel, carrots, and garlic. Cook until soft (4-5 minutes).
2. Add the remaining vegetables, bay leaf, thyme, and broth. Bring to a boil. Cover, reduce heat to medium, and simmer until vegetables are tender (10-15 minutes).
3. Stir in the fish, evaporated skim milk, salt, and pepper. Simmer until fish is no longer translucent (4-5 minutes).