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Salmon and Roasted Pepper Chowder Recipe

Salmon and Roasted Pepper Chowder Recipe

4 servings

Salmon is paired with corn and seasoned with jalapeno chilies, cumin and oregano for a fast and fabulous feast.



2 cups each: whole kernel corn, reduced-sodium vegetable broth

2 medium potatoes, peeled and cubed

1 cup chopped roasted red pepper

1/2 - 1 jalapeno chili, minced

2 teaspoons minced garlic

1 teaspoon each: cumin seeds, dried oregano leaves

12 ounces salmon steaks, cubed

Salt and pepper, to taste


Combine all ingredients, except salmon, salt, and pepper in large saucepan. Heat to boiling, reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Add salmon, simmer until salmon is tender and flakes with a fork, about 5 minutes. Season to taste with salt and pepper.


Per Serving:

Calories: 259

% of calories from fat: 12

Fat (gm): 3.4

Saturated fat (gm): 0.5

Cholesterol (gm): 42.8

Sodium (mg): 197

Protein (gm): 20.5

Carbohydrate (gm): 36.4

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