Salmon Chowder on a Budget

An economic chowder.

Step: 1

Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes.

Step: 2

Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more.

Step: 3

Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.

Per Serving: 301 calories; protein 20.8g; carbohydrates 28.3g; fat 13.2g; cholesterol 65mg; sodium 836.8mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.