Salmon Butternut Squash Corn Chowder

You can never have too many main course recipes, so give Salmon Butternut Squash Corn Chowder a try. This recipe serves 4. For $3.12 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 326 calories, 22g of protein, and 12g of fat. 2 people were impressed by this recipe. A mixture of onion, water, ears of corn, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Foodista. With a spoonacular score of 87%, this dish is awesome. Try Salmon Butternut Squash Corn Chowder, Curried Coconut Turkey Chowder With Corn And Butternut Squash, and Corn and Butternut Squash Chowder for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 butternut squash, peeled and cut up into squares

1 large carrot, cut up

3 ears of corn

1 bunch of fresh dill

1/4 cup of heavy cream

2 tablespoons finely diced red onion

12 ounces of salmon, chopped with a sharp knife

salt and pepper

3 sprigs of scallions, cut up

1/4 cup water

Equipment:

pot

Cooking instruction summary:

  1. Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper. Cut up the salmon and add it to the soup, along with the cream. Let cook for another 20 minutes, taste again and enjoy!

 

Step by step:


1. Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper.

2. Cut up the salmon and add it to the soup, along with the cream.

3. Let cook for another 20 minutes, taste again and enjoy!


Nutrition Information:

Quickview
326 Calories
21g Protein
11g Total Fat
37g Carbs
56% Health Score
Limit These
Calories
326k
16%

Fat
11g
18%

  Saturated Fat
4g
28%

Carbohydrates
37g
13%

  Sugar
10g
11%

Cholesterol
63mg
21%

Sodium
267mg
12%

Get Enough Of These
Protein
21g
44%

Vitamin A
23426IU
469%

Vitamin C
47mg
57%

Vitamin B6
1mg
54%

Vitamin B3
10mg
52%

Selenium
32µg
47%

Vitamin B12
2µg
45%

Potassium
1364mg
39%

Vitamin B1
0.51mg
34%

Phosphorus
311mg
31%

Magnesium
119mg
30%

Folate
111µg
28%

Manganese
0.55mg
28%

Vitamin B5
2mg
28%

Vitamin B2
0.45mg
26%

Fiber
5g
24%

Vitamin K
23µg
23%

Vitamin E
3mg
20%

Copper
0.41mg
20%

Iron
2mg
14%

Calcium
126mg
13%

Zinc
1mg
8%

Vitamin D
0.24µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shepherd's Pie (Beef And/or Lamb Combo)
Mushroom-Pea Risotto
Chicken and Veggie Marinade
Gingerbread Cookies
Coconut Double Chocolate Pumpkin Bread
Watermelon Gazpacho
Chewy Gingersnaps
Quick Chicken-Parmesan Pasta
Vegan German Potato Salad
Very Berry Ice Cream Pie
Food Trivia

The winner of the 2013 Nathan's Hot Dog Eating contest consumed 69 hot dogs in 10 minutes.

Food Joke

How much does a Chinese restaurant weigh? Won Ton.

Popular Recipes
Chocolate Coconut Cream Monkey Bread in Jars

A Farm Girls Dabbles

Pastel Mint Patties

Mom on Timeout

Tricolore pizza with basil oil

BBC Good Food

Vanilla-Almond Broiled Grapefruit

Queen of Quinoa

Chocolate Almond Butter Easter Eggs

She Wears Many Hats