Escrito por el personal de Mayo Clinic

Consejo del dietista:

This version of clam chowder uses salmon instead. And salmon is full of heart-healthy omega-3 fatty acids.

Número de porciones

8 porciones

Ingredientes

  1. 1 teaspoon olive oil
  2. 1/2 cup chopped celery
  3. 1 clove garlic, minced
  4. 1 15-ounce can reduced-sodium chicken broth
  5. 2 1/2 cups frozen country-style hash browns with green pepper and onion
  6. 1 cup frozen peas and carrots
  7. 1/2 teaspoon dill
  8. 1/2 teaspoon ground black pepper
  9. 6 ounces pouched or canned pink salmon (bones removed)
  10. 1 12-ounce can evaporated skim milk
  11. 1 can (14 3/4 ounces) no-salt-added, cream-style corn

Instrucciones

In a large saucepan over medium heat, saute olive oil and celery for about 10 minutes. Add the garlic and saute for another minute.

Add the chicken broth, hash browns, peas and carrots, dill and pepper. Bring to a boil. Reduce the heat and simmer for about 10 minutes. Make sure the vegetables are done but not overcooked.

Add the salmon. Separate it into pieces with a fork. Stir in the evaporated milk and corn. Cook the dish until it is heated through.

Análisis nutricional por porción

Porción: 1 taza aproximadamente

  • Calorías 172
  • Carbohidrato total 26 g
  • Azúcares totales 9 g
  • Azúcares añadidos 0 g
  • Fibra dietética 2.5 g
  • Proteína 13 g
  • Grasa total 2.5 g
  • Grasa saturada 0.5 g
  • Grasa trans 0 g
  • Grasa monoinsaturada 0.5 g
  • Polyunsaturated fat trace
  • Colesterol 17 mg
  • Sodio 423 mg
  • Potasio 407 mg
  • Calcio 158 mg
  • Magnesium 34 mg
  • Vitamin D 38 IU
  • Iron 1.5 mg
July 09, 2024