Spring Salmon Chowder

  Lunch

You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl.

Spring Salmon Chowder

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).

Ingredients

  • 2 cups cauliflowerets
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 8 green onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 4 cups 2% milk
  • 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
  • 1 package (9 ounces) frozen peas, thawed
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  • 1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
  • 2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  • 3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

Nutrition Facts

1 cup: 256 calories, 11g fat (5g saturated fat), 67mg cholesterol, 558mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 23g protein.

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