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Home Health Library Recipes Steamy salmon chowder

Nutrition Facts

Serving Size About 1 cup
Calories 166

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 0.5 g
Total fat 2.5 g
Sodium 207 mg
Cholesterol 18 mg
Dietary fiber 2 g
Protein 11 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This variation on traditional clam chowder uses salmon — a source of heart-healthy omega-3 fatty acids.


(Serves 8)
  • 1 teaspoon olive oil
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 1 15-ounce can reduced-sodium chicken broth
  • 2 1/2 cups frozen country-style hash browns with green pepper and onion
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon dill
  • 1/2 teaspoon ground pepper
  • 6 ounces pouched or canned pink salmon (bones removed)
  • 1 12-ounce can evaporated skim milk
  • 1 can (14 3/4 ounces) no-salt-added, cream-style corn


In a large saucepan over medium heat, saute olive oil and celery for about 10 minutes. Add the garlic and saute for another minute.

Add the chicken broth, hash browns, peas and carrots, dill and pepper and bring to a boil. Reduce heat and simmer for about 10 minutes, until the vegetables are done but not overcooked.

Add the salmon, separating it into pieces with a fork. Stir in the evaporated milk and corn and cook until heated through.

Last Updated: June 4th, 2015