Alaska Smoked Salmon and Chipotle Chowder
This chowder gets a kick from chipotle and chunks of smoky Alaska salmon.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 6 to 8
- Yield: 1-½- to 2 cups chowder per serving
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 large carrot, peeled and chopped
- 2 celery ribs, thinly sliced
- 1 can (14.5 oz.) chicken, fish or vegetable broth
- 1 can (12 oz.) evaporated fat-free milk
- 1 cup half-and-half
- 2 medium Yukon Gold, Finnish or Red Potatoes, peeled and chopped (about 2 cups)
- 8 oz. Alaska Smoked Salmon, chunked
- 1 can (8 oz.) cut corn, drained
- 1 to 2 teaspoons chopped chipotle peppers in adobo sauce
- Chopped parsley, as needed for garnish
Nutrition Facts
| Calories | 238 |
| Total fat | 10g |
| Saturated fat | 3g |
| Calories from fat | 37% |
| Cholesterol | 27mg |
| Protein | 13g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sodium | 706mg |
| Calcium | 209mg |
| Omega-3 fatty acids | 200mg |
Instructions
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Step 1 Prepare chowder
Sauté onion, carrot and celery in oil until tender, about 5 minutes, in stockpot or saucepan. Stir in broth, milk and half-and-half. Add potatoes, bring to simmer and cook, covered, on low until potatoes are almost tender, about 15 minutes.
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Step 2 Finish chowder and serve
Stir in Alaska Smoked Salmon, corn and chipotle peppers; continue cooking an additional 5 minutes. Garnish with chopped parsley, if desired.
Nutrition Facts
| Calories | 238 |
| Total fat | 10g |
| Saturated fat | 3g |
| Calories from fat | 37% |
| Cholesterol | 27mg |
| Protein | 13g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sodium | 706mg |
| Calcium | 209mg |
| Omega-3 fatty acids | 200mg |
