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Salmon Chowder With Dill Recipe
|Skinless salmon fillets||8 Ounce (About 1/2 -Inch Thick)|
|Defatted chicken stock/Low-sodium chicken broth||4 Cup (64 tbs)|
|Dried dill weed||2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Potatoes||3 Medium, peeled and cut into 1/2 inch pieces|
|Frozen peas||1 Cup (16 tbs)|
|Leek||1 Medium, thinly sliced|
|Light cream cheese||3 Ounce, softened|
|Skim milk||1⁄2 Cup (8 tbs)|
|Unbleached flour||1⁄4 Cup (4 tbs)|
|Cracked black pepper||To Taste|
Serving size: Complete recipe
Calories 1238 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 2.3 g11.6%
Trans Fat 0 g
Cholesterol 130.5 mg
Sodium 2602.1 mg108.4%
Total Carbohydrates 184 g61.4%
Dietary Fiber 23.2 g93%
Sugars 28.5 g
Protein 108 g216.7%
Vitamin A 133.6% Vitamin C 257.1%
Calcium 124.5% Iron 125.4%
*Based on a 2000 Calorie diet
In a large saucepan, combine the stock or broth, dillweed and garlic powder.
Cover and bring to a boil.
Stir in the potatoes, peas and leeks.
Return to a boil, then reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are almost tender.
Stir in the salmon.
Cover and simmer about 3 minutes more or until the fish flakes easily when tested with fork.
In a small bowl, stir together the cream cheese, milk and flour.
Stir about 1/2 cup of the hot soup into the cream cheese mixture.
Then stir the cream cheese mixture into the soup in the saucepan.
Bring to a boil, stirring constantly, then reduce the heat.
Cook for 1 minute more.
Sprinkle with the pepper before serving.