Directions:
- Heat oil in a large saucepan over medium heat.
- Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
- Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
- Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
- In a medium bowl, whisk cornstarch in milk to dissolve.
- Add salmon and milk mixture to saucepan and stir to combine.
- Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
- Serve chowder garnished with scallions and dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.59 Kcal (748 kJ) | ||
| Calories from fat | 34.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 6% | |
|---|---|---|---|
| Cholesterol | 7.72mg | 3% | |
| Sodium | 406.45mg | 17% | |
| Potassium | 787.36mg | 17% | |
| Total Carbs | 28.66g | 10% | |
| Sugars | 8.56g | 34% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 52.8mg | 88% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 82.2mg | 457% | |
| Calcium | 161.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 46.57 Kcal (195 kJ) | ||
| Calories from fat | 8.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 6% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 3% | |
| Sodium | 105.99mg | 17% | |
| Potassium | 205.32mg | 17% | |
| Total Carbs | 7.47g | 10% | |
| Sugars | 2.23g | 34% | |
| Dietary Fiber | 0.72g | 11% | |
| Protein | 1.88g | 14% | |
| Vitamin C | 13.8mg | 88% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 21.4mg | 457% | |
| Calcium | 42.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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