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Salmon Chowder Recipe
|Green beans||1⁄2 Pound|
|Peeled cubed potato||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Minced tarragon||1 Tablespoon|
|Chicken flavored bouillon granules||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Salmon fillets||1 Pound, cut into 3/4-inch pieces|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Skim milk||2 Cup (32 tbs), divided|
|Grated lemon rind||1 Teaspoon|
Serving size: Complete recipe
Calories 1425 Calories from Fat 168
% Daily Value*
Total Fat 19 g29%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 245.1 mg
Sodium 1054.3 mg43.9%
Total Carbohydrates 187 g62.5%
Dietary Fiber 24.4 g97.7%
Sugars 39.2 g
Protein 131 g262.6%
Vitamin A 26% Vitamin C 209%
Calcium 92.9% Iron 82.1%
*Based on a 2000 Calorie diet
Cut beans into 3/4-inch pieces.
Combine beans and next 8 ingredients in a Dutch oven.
Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes.
Add salmon; cover and cook an additional 5 minutes.
Combine flour and 1/2 cup milk in a small bowl, stirring with a wire whisk until smooth.
Gradually add flour mixture and remaining 1 1/2 cups milk to salmon mixture.
Cook, stirring constantly, 15 minutes or until mixture is slightly thickened.
Remove mixture from heat, and stir in grated lemon rind.
Ladle chowder into individual bowls.