Recipe Details
Ingredients
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2tablespoonsbutter
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1tablespoonolive oil
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1cupchopped onion
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2clovesgarlic, chopped
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½cupchopped celery
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½cupall-purpose flour
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6cupschicken broth or vegetable broth
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1poundpotatoes, peeled and cubed
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1teaspoondried dill weed
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1teaspoondried tarragon
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1teaspoondried thyme
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½teaspoonpaprika
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8ouncessmoked salmon, cut into 1/2-inch pieces
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¼cupwhite wine
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1tablespoonfresh lemon juice
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¼teaspoonhot sauce
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1teaspoonsalt
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1teaspoon freshly ground black pepper
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1cuphalf-and-half
Cooking Directions
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In a large stockpot over medium-high heat, combine butter, olive oil, onion, garlic, and celery. Cook for 8 to 10 minutes, or until onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce the heat to medium, cover, and simmer for 15 minutes.
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Stir in salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered, for 10 minutes.
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Mix in half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding half-and-half. Serve hot.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories205 | |
% Daily Value * | |
Total Fat 10g |
12% |
Saturated Fat 5g |
23% |
Cholesterol 25mg |
8% |
Sodium 562mg |
24% |
Total Carbohydrate 21g |
7% |
Dietary Fiber 2g |
8% |
Total Sugars 2g |
|
Protein 9g |
17% |
Vitamin C 15mg |
16% |
Calcium 64mg |
5% |
Iron 2mg |
9% |
Potassium 418mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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