peruvian

Chupe-Style Salmon Chowder with Potato and Corn

This simmered dish pairs salmon fillet, skin removed, cut into chunks with yellow potato, diced, corn kernels and yellow onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

61 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

131g salmon fillet, skin removed, cut into chunks 272 kcal
175g yellow potato, diced 135 kcal
95g corn kernels (fresh or frozen) 82 kcal
56g yellow onion, chopped 22 kcal
5g garlic, minced 7 kcal
10g aji amarillo paste 7 kcal
254g fish or chicken broth 15 kcal
95g evaporated milk 48 kcal
6g olive oil 53 kcal
12g cilantro, chopped 4 kcal
8g lime juice 2 kcal

Cooking instructions

yellow oniongarlicolive oil
Heat olive oil in a pot over medium heat. Add onion and cook until softened, 4 minutes. Add garlic and cook 30 seconds.
yellow potatofish or chicken broth
Add potato and broth. Bring to a simmer and cook until potato is almost tender, 8-10 minutes.
corn kernels (fresh or frozen)aji amarillo paste
Stir in corn and aji amarillo paste. Simmer 3 minutes.
salmon fillet
Add salmon pieces and gently simmer until just cooked, 3-4 minutes.
evaporated milk
Lower heat and stir in evaporated milk; warm through without boiling hard. Season with salt and pepper.
cilantrolime juice
Off heat, stir in cilantro and lime juice. Serve hot.