Salmon Corn Chowder
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INGREDIENTS
INSTRUCTIONS
In 3-qt. saucepan, stir the milk into the cream of potato soup. Stir in the frozen corn. Bring mixture to boiling. Reduce heat; cover and simmer for 5 minutes. Add salmon, shredded cheese, and salt and pepper. Heat, stirring gently, till cheese melts and soup is heated through. Makes 4 servings. Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 17, 1998,
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (260g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 181 | ||
| Calories from Fat: 31 (17%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.5g | 5 % | |
| Saturated Fat 1.7g | 8 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 9.8mg | 3 % | |
| Sodium 635.5mg | 22 % | |
| Potassium 472.8mg | 12 % | |
| Total Carbohydrate 33.9g | 10 % | |
| Dietary Fiber 2.9g | 11 % | |
| Sugars, other 31g | ||
| Protein 8.1g | 12 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 181
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