Low Calorie Salmon Chowder

Salmon chowder is a hearty stew that is really easy to make and very nutritious. In this recipe, canned salmon is combined with diced potatoes, carrots, celery, corn kernels, and broccoli, spiced with thyme, garlic, onions, parsley, and pepper and enhanced with evaporated milk and chicken stock. This makes a delicious vegetarian appetizer. Colorful and packed with flavor, salmon chowder is quite an unforgettable dish best enjoyed with crusty bread or crackers. One of the low calorie recipes you can make at home, for full instructions on how to make one you can visit Gourmandia.

While the milk gives density to the chowder in this recipe, the soup is still comparably light and not too thick. If you want to thicken the soup, you can use crackers, which is traditionally used to thicken chowders. Simply crumble the crackers and use this as a base for the soup when serving them in the bowls. The potatoes and carrots also add thickness and texture to the soup. One trick is to slice the potatoes into different sizes, some smaller than others. The tiny bits of potatoes will melt into the soup and create thicker and denser chowder while the bigger bits will create a chunky texture that’s delicious to eat. This is also true for the carrots. Melted carrots also add a wonderful color to the salmon chowder. Canned salmon is used in this recipe for convenience. The liquid in the canned salmon is also added to the soup to give it flavor together with the stock.

Difficulty Level

Easy

Ingredients

7 ½ oz. canned salmon 1/2 cup chopped onions

1/2 cup chopped celery 1 garlic clove (minced) 2 tablespoons butter

1 cup diced potatoes

1 cup diced carrots 2 cups chicken stock 1/2 teaspoon thyme 1/4 teaspoon pepper (freshly ground)1/2 cup chopped broccoli 13 oz. evaporated milk 10 oz. frozen or canned corn kernels (thawed or drained) Parsley

Preparation Instructions

Drain the liquid from the canned salmon into a small bowl; reserve. Pour the salmon into another bowl and flake it into pieces with a fork.

Heat a skillet over medium high heat, adding the butter. Sauté the onions. Add the garlic and celery and sauté for a minute or two. Add the potatoes, carrots, reserved liquid from the salmon, chicken stock, thyme, and pepper. Cover and simmer for about 20 minutes, or until the vegetables are almost tender.

Add the broccoli and cook another 5 minutes. Add the salmon, milk, and corn. Cook until heated threw. Sprinkle the soup with parsley just before serving.