The best salmon to use for this is Red, King, Silver, or Atlantic. Pinks and chums aren't recommended due to their aweful taste.
Bring chicken stock to boil and stir in the garlic and potatoes. Lower heat to medium and cook for 10 minutes until the potatoes are almost soft. Stir in the corn and the salmon and cook until the salmon is cooked, approx. 10 minutes. In a separate bowl mix the cream cheese, flour, milk and a cup or so of the stock until the cheese is melted. Blend this mixture with the salmon and add the Dill. Continue to cook for 7-10 minutes. Salt and pepper to taste.
Serve alone or with Sourdough bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (519g)|
|Recipe Makes: 6|
|Calories from Fat: 93 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 59.5mg||18 %|
|Sodium 549.5mg||19 %|
|Potassium 993.8mg||26 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 36.8g|
|Protein 27.4g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 363
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