Salmon Chowder (with Soymilk) Recipe

Name: Salmon Chowder (with Soymilk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lg. potatoes, cubed 1/2-inch; 1/2 cup carrots,cubed 1/2-inch; 1 tsp. salt; 2 cups water; vegetable stock; 2 tbsp. onion, chopped; 3 tbsp. butter; 2 tbsp. flour; 2 cups plain soymilk; 1/2 lb. tin salmon, undrained; 1 dash marjoram; 4 to 5 drops Worcestershire sauce; 1/2 cup celery, thinly sliced

Servings: persons

2 lg. potatoes, cubed 1/2-inch
1/2 cup carrots,cubed 1/2-inch
1 tsp. salt
2 cups water
vegetable stock
2 tbsp. onion, chopped
3 tbsp. butter
2 tbsp. flour
2 cups plain soymilk
1/2 lb. tin salmon, undrained
1 dash marjoram
4 to 5 drops Worcestershire sauce
1/2 cup celery, thinly sliced

1
Put potatoes and carrots in medium to large-sized pot, add salt and water, cover and cook until just tender.
2
Remove from heat, but don't drain.
3
In a saucepan, saute the onion in butter 3 minutes, blend in flour until smooth.
4
Add soymilk slowly, stirring constantly over medium heat until the mixture comes to a boil and thickens.
5
Don't drain the salmon.
6
Crush the salmon bones and flake the salmon.
7
Add the salmon (liquid, bones and all) to the vegetables, then add the soymilk mixture.
8
Stir, heat through, and serve right away.

432

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

You need 13 ingredients. The key ingredients include: 2 lg. potatoes, cubed 1/2-inch, 1/2 cup carrots,cubed 1/2-inch, 1 tsp. salt, 2 cups water, and more.

Yes, Salmon Chowder (with Soymilk) 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.

Salmon Chowder (with Soymilk)

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