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Smoked Salmon Chowder

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Yield

servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
¼ cup margarine Camera
2 tablespoons bacon drippings * Camera
1 small onions
diced
Camera
½ cup celery
diced
Camera
¾ pound red skinned potatoes
diced
Camera
1 ½ teaspoons garlic
minced
Camera
¾ teaspoon thyme
dried
* Camera
1 ½ teaspoons tarragon leaves
dried
Camera
¾ teaspoon dill weed
dried
Camera
½ cup all-purpose flour Camera
1 ½ teaspoons paprika Camera
7 cups fish stock Camera
6 ounces smoked salmon
diced
Camera
1 each bay leaves * Camera
1 tablespoon lemon juice Camera
1 ½ teaspoons worcestershire sauce Camera
teaspoon red hot pepper sauce Camera
¾ teaspoon black pepper Camera
2 teaspoons salt Camera
¼ cup white wine
or other white wine, chablis
* Camera
1 cup light cream (half&half) Camera
¼ cup parsley leaves
fresh, chopped
Camera
Trans-fat Free, Good source of fiber

Directions

In a 4-quart pot over medium heat, melt margarine and bacon fat.

Sauté the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent.

Reduce heat and add the flour and paprika, blending well.

Stir in the fish stock.

Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, hot red pepper sauce, pepper, salt and wine.

Bring to a boil, reduce heat and simmer for 20 minutes.

Remove from heat, stir in half-and-half and parsley.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 674g (23.8 oz)
Amount per Serving
Calories 436 51% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 2965mg 124%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 40g
Vitamin A 31% Vitamin C 25%
Calcium 27% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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