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Salmon Chowder on a Budget

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"An economic chowder."
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1 h servings 301 cals
Original recipe yields 6 servings


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  1. Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes.
  2. Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.
  3. Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.

Nutrition Facts

Per Serving: 301 calories; 13.2 g fat; 28.3 g carbohydrates; 20.8 g protein; 65 mg cholesterol; 837 mg sodium. Full nutrition

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