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Pantry-Shelf Salmon Chowder

My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 small onion, thinly sliced
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/3 cups milk
  • 1 can (15 ounces) cream-style corn
  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 1 tablespoon minced fresh parsley

Directions

  • In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through.
Nutrition Facts
1 cup: 295 calories, 13g fat (6g saturated fat), 45mg cholesterol, 1212mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 17g protein.

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