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Salmon Chowder Recipe
|Butter/Margarine||1 1⁄2 Tablespoon|
|Onion||1 , minced|
|Leek||1 , minced|
|Minced fennel bulb||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Fish stock||1 1⁄2 Quart|
|Potatoes||2 Cup (32 tbs), cut in 1/2 inch cubes (About 2 Medium-Size Potatoes)|
|Skinless boneless salmon||1 Pound, cut into 3/4 inch cubes|
|Milk||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped fresh dill||2 Tablespoon|
Serving size: Complete recipe
Calories 3175 Calories from Fat 1154
% Daily Value*
Total Fat 129 g198.1%
Saturated Fat 56.2 g281%
Trans Fat 0 g
Cholesterol 948.3 mg
Sodium 3056.5 mg127.4%
Total Carbohydrates 171 g57.2%
Dietary Fiber 19 g75.9%
Sugars 32.2 g
Protein 331 g662.9%
Vitamin A 133.5% Vitamin C 264.1%
Calcium 85.3% Iron 92%
*Based on a 2000 Calorie diet
Add the onion, leek, and fennel and cook over medium heat until softened, 5-8 minutes, stirring occasionally.
Stir in the flour.
Reduce the heat to low and cook, stirring occasionally, for approximately 3 minutes.
Add the stock and potatoes.
Season with salt and pepper to taste.
Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
Add the salmon and simmer until just cooked, about 3-5 minutes.
Stir in the milk, cream, and dill.
Cook just until warmed through; do not boil.
Taste and adjust the seasoning, if necessary, then serve.