Salmon Chowder

Salmon Chowder 150 Image by: Salmon Chowder 150 Author: Canadian Living

On a blustery day, nothing says comfort like a bowl of creamy chowder. Add crusty bread to soak up every last drop.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2012

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 leeks (white parts only), diced
  • 2 ribs celery diced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1 pinch pepper
  • 1 lb potato peeled and cubed
  • 1 tablespoon all-purpose flour
  • 1 bottle (236 ml) clam juice
  • 3 cups water
  • 2 boneless skinless salmon fillets (6 oz/170 g each), cut in chunks
  • 1/2 cup frozen corn kernels
  • 1/3 cup whipping cream
  • 2 tablespoons chopped fresh chives

Method

In large Dutch oven, melt butter over medium heat; cook leeks, celery, garlic, salt and pepper, stirring occasionally, until softened, 4 to 6 minutes.

Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.

Stir in clam juice and water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.

Add salmon and corn; simmer until fish flakes easily when tested, about 5 minutes. Stir in cream and chives; simmer for 2 minutes.

Nutritional facts Per serving: about

  • Sodium 544 mg
  • Protein 21 g
  • Calories 397.0
  • Total fat 22 g
  • Potassium 872 mg
  • Cholesterol 93 mg
  • Saturated fat 10 g
  • Total carbohydrate 30 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salmon Chowder

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