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Ingredients
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2 tablespoons butter
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½ cup chopped onion
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½ cup chopped celery
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4 ½ cups milk
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1 (10.75 ounce) can condensed cream of celery soup
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1 ½ cups diced potatoes
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1 tablespoon dried dill weed
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½ teaspoon red pepper flakes
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¼ teaspoon ground black pepper
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¼ teaspoon caraway seeds
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3 dashes hot pepper sauce (such as Tabasco®)
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salt to taste
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1 (8 ounce) salmon fillet, cut into cubes
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8 ounces baby shrimp
Directions
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Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.
Cook's Note:
You can replace celery soup with 3 tablespoons powdered soup and increase milk by 1 cup.
Nutrition Facts (per serving)
284 | Calories |
12g | Fat |
21g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 284 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 6g | 30% |
Cholesterol 104mg | 35% |
Sodium 609mg | 26% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 2g | 6% |
Total Sugars 10g | |
Protein 22g | 44% |
Vitamin C 11mg | 12% |
Calcium 279mg | 21% |
Iron 2mg | 12% |
Potassium 746mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.