Salmon Chowder

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cubed potatoes; 1 c. sliced carrots; 1/2 c. chopped green pepper; 1/3 c. onion; 1/4 c. butter; 1 (16 oz.) can tomatoes; 1/8 tsp. pepper; 1/2 tsp. salt; 1/8 tsp. thyme; 1 can condensed cream of celery soup; 3 c. milk; 1 (16 oz.) can salmon, drained and flaked

Eats Now Editorial Team · 401 kcal · Seafood

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Salmon Chowder – a delicious recipe with potatoes, carrots, green pepper, onion, butter, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 c. cubed potatoes
1 c. sliced carrots
1/2 c. chopped green pepper
1/3 c. onion
1/4 c. butter
1 (16 oz.) can tomatoes
1/8 tsp. pepper
1/2 tsp. salt
1/8 tsp. thyme
1 can condensed cream of celery soup
3 c. milk
1 (16 oz.) can salmon, drained and flaked

1
Saute potatoes, carrots, green pepper and onion in butter in 3-quart saucepan for 10 minutes, stirring frequently.
2
Add tomatoes and seasonings.
3
Cover.
4
Simmer 6 to 8 minutes or until vegetables are tender.
5
Stir in soup and milk.
6
Add salmon.
7
Heat to serving temperature over low heat.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. cubed potatoes, 1 c. sliced carrots, 1/2 c. chopped green pepper, 1/3 c. onion, and more.

Yes, Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
401 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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