Santa Fe Salmon Chowder Recipe

Name: Santa Fe Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each scallions, spring or green onions thinly sliced; 1 tablespoon butter; 1 teaspoon chili powder; 1 can chicken broth; 1 teaspoon thyme crushed; 3 medium potatoes yukon gold or red, peeled, cut; 12 ounces salmon bonesless skinless; 1/2 teaspoon seasoning mix lemon-pepper; 3 cups milk 1% lowfat; 1/4 cup flour, all-purpose; 4 ounce green chili peppers drained; 1 cup corn frozen

Servings: persons

6 each scallions, spring or green onions thinly sliced
1 tablespoon butter
1 teaspoon chili powder
1 can chicken broth
1 teaspoon thyme crushed
3 medium potatoes yukon gold or red, peeled, cut
12 ounces salmon bonesless skinless
1/2 teaspoon seasoning mix lemon-pepper
3 cups milk 1% lowfat
1/4 cup flour, all-purpose
4 ounce green chili peppers drained
1 cup corn frozen

1
In a large saucepan cook green onions in hot butter until tender.
2
Add chili po wder.
3
Cook and stir for 1 minute more.
4
Add broth and thyme; bring to boiling.
5
Add potatoes.
6
Cover and simmer 10 minu tes.
7
Toss salmon gently with lemon-pepper seasoning; set aside.
8
In a screw-top jar shake together 1 cup of the 1% lowfat milk and the flour unt il thoroughly combined.
9
Stir into potato mixture.
10
Add remaining milk, chilies, and corn.
11
Cook and stir until slightly thickened and bubbly.
12
Add salmon; co ok for 2 minutes more or until salmon is cooked through

674

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 12 ingredients. The key ingredients include: 6 each scallions, spring or green onions thinly sliced, 1 tablespoon butter, 1 teaspoon chili powder, 1 can chicken broth, and more.

Yes, Santa Fe 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.

Santa Fe Salmon Chowder

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