Corn sweet potato and salmon chowder | Heart and Stroke Foundation

Name: Corn sweet potato and salmon chowder | Heart and Stroke Foundation
Total time: 35 min
Ingredients: 2 tsp (10 mL) vegetable oil; 1 onion, finely chopped; 1 clove garlic, minced; 1 tsp (5 mL) dried dill weed; Pepper; 1 sweet potato, peeled if desired and cut into 1/2-inch (1 cm) cubes (about 2 cups/500 mL); 1 1/2 cup (375 mL) corn kernels (fresh or frozen, thawed); 2 cups (500 mL) water; 1/4 cup (50 mL) all-purpose flour; 2 cups (500 mL) 1% milk; 12 oz (375 g) skinless salmon fillet, cut into chunks; 1 tsp (5 mL) grated lemon zest; 3 tbsp (45 mL) freshly squeezed lemon juice

www.heartandstroke.ca

Enjoy this Corn, sweet potato and salmon chowder recipe and find many more heart-healthy cooking ideas at heartandstroke.ca.

Keywords

Recipe
chowder
sweet potato
corn
salmon

View full recipe on www.heartandstroke.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heartandstroke.ca.

Share this recipe:

Ingredients

2 tsp (10 mL) vegetable oil
1 onion, finely chopped
1 clove garlic, minced
1 tsp (5 mL) dried dill weed
Pepper
1 sweet potato, peeled if desired and cut into 1/2-inch (1 cm) cubes (about 2 cups/500 mL)
1 1/2 cup (375 mL) corn kernels (fresh or frozen, thawed)
2 cups (500 mL) water
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) 1% milk
12 oz (375 g) skinless salmon fillet, cut into chunks
1 tsp (5 mL) grated lemon zest
3 tbsp (45 mL) freshly squeezed lemon juice