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Southwest Salmon Chowder


Serves: 6

Prep Time: 10 minutes

Cooking Time: 8

Difficulty: Easy

Comments

You can use leftover cooked salmon, canned salmon or other leftover fish as well. Also, if you are watching your waistline, substitute whole milk for the half and half and olive oil for the butter to reduce the fat and calories. It still tastes delicious!

Ingredients

2 cups vegetables, mixed, southwest, frozen

1 jalapeno chili pepper, minced

1 tablespoon butter

2 tablespoons flour, all purpose

3 cups milk, 1% fat

1 cup half and half

2 cups hash browns, southwest style, frozen, thawed

1 pound salmon, steaks or filet, cooked, flaked

1/4 cup cilantro, fresh, snipped

2 tablespoons lemon(s), juice

1/2 teaspoon pepper, black, ground

Preparation

If you are cooking the salmon, place in a baking dish with salt and pepper to taste and bake at 400 degrees for about 15 minutes until flaky and cooked through. In a large saucepan melt the butter and cook the frozen vegetables and jalapeno over medium heat for about 4 minutes or until tender. Stir in flour and then milk and half and half. Stir until simmering to thicken and then stir and cook for 2 more minutes. Mix in the hash browns, salmon, cilantro, lemon juice and pepper. Heat through and serve. Salt to taste if desired.

Nutrition

Per Serving About: 370 calories, 18 g fat, 7 g saturated fat, 0 g trans fat, 24 g protein, 28 g carbohydrates, 2 g dietary fiber, 190 mg sodium


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