Tuesday, March 9, 2010

Salmon Chowder

  • 1/3 cup chopped carrot
  • 4 cups chicken broth (or 4 cups water + 2 bruillon cubes)
  • 1 cup water (if desired to thin, I didn't add any)
  • 2 5 oz cans salmon
  • 2 1/2 cups frozen broccoli and cauliflower mix, thawed and coarsely chopped
  • 3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
  • 1 1/3 cups instant mashed potato flakes (1 pouch, any flavor), or 2 cups leftover mashed potatoes
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
Preparation

  1. Parboil carrots in water in the microwave (about 4 minutes).
  2. Add broth, (water), salmon, brocoli/cauliflower and chives (or scallions) to a large pot and bring to a simmer. Add carrots.
  3. Stir potato flakes (or leftover mashed potatoes) and mustard into the soup until well blended. Return to a simmer. Season with salt and pepper.
Makes 4 servings

Nutrition
Calories 161
Fat 1.5
Cholesterol 21mg
Sodium 1489mg
Potassium 603mg
Carbs 21.5g
Fiber 2.5g
Sugars 2g
Protein 16g

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