Name: Salmon, Corn and Potato Chowder with Dill
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp (13.5 g) olive oil; 1 medium onion (110 g), chopped; 2 medium celery stalks (80 g), thinly sliced; 1 tsp (3.1 g) garlic powder; 1 tsp (1.0 g) dried thyme leaves; 2 medium red potatoes (213 g each, 426 g in all), scrubbed, skin on, cut in ½-inch cubes; 1½ cups (360 g) low-sodium chicken broth; 1½ cups (367.5 g) skim milk; 2 cups (272 g) frozen corn kernels, not thawed; 1 lb (454 g) skinless wild coho salmon, cut in 1-inch pieces; 1 tbsp (15.3 g) lemon juice, stirred in off the heat; ½ cup (4.5 g) loosely packed fresh dill sprigs, chopped; ¾ tsp (4.5 g) salt; ½ tsp (1.15 g) black pepper; ½ cup (120 g) water, for the potatoes

Ingredients

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1 tbsp olive oil
1 medium onion, chopped
2 medium celery stalks, thinly sliced
1 tsp garlic powder
1 tsp dried thyme leaves
2 medium red potatoes (213 g each, 426 g in all), scrubbed, skin on, cut in ½-inch cubes
1½ cups low-sodium chicken broth
1½ cups skim milk
2 cups frozen corn kernels, not thawed
1 lb skinless wild coho salmon, cut in 1-inch pieces
1 tbsp lemon juice, stirred in off the heat
½ cup loosely packed fresh dill sprigs, chopped
¾ tsp salt
½ tsp black pepper
½ cup water, for the potatoes

Method

Nutrition

Estimated

Per bowl (a quarter of the pot, about 560 g by the lines' weights before evaporation, an estimate) · serving size 1 of 4

Calories395

Total fat	11.5 g
Saturated fat	2.3 g
Sodium	594 mg
Total carbohydrate	41.1 g
Dietary fiber	4.3 g
Total sugars	at least 9.4 g (1 row carries no value)
Protein	34.2 g

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