Melt butter in a large saucepan over medium-high heat. Add onion; saute 4 minutes . Add potato and broth; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Add com kernels and cream-style corn; cook 5 minutes. Stir in peppers. Ladle 1 1/4 cups chowder into each of 4 soup bowls.
Divide salmon evenly among bowls. Garnish each serving with 1 teaspoon chives.
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|Serving Size: 1 Serving (618g)|
|Recipe Makes: 4|
|Calories from Fat: 523 (61%)|
|Amt Per Serving||% DV|
|Total Fat 58.1g||77 %|
|Saturated Fat 31.9g||160 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 5g|
|Cholesterol 229.9mg||71 %|
|Sodium 904.7mg||31 %|
|Potassium 1423.2mg||37 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 33g|
|Protein 51g||73 %|
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Calories per serving: 856
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