Try this Smoked Salmon Chowder recipe, or contribute your own.
Suggest a better descriptionIn a 4-quart pot over medium heat, melt margarine and bacon fat. Saute the onion, celery, potatoes, garlic, thyme, tarragon and dill weed until the onions are translucent. Reduce heat and add the flour and paprika, blending well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in half-and-half and parsley. Serve. Note: Fish stock can be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores, or in packets of dried soup mix in the supermarket. From Piccolo Mondo. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (538g) | ||
Recipe Makes: 8 | ||
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Calories: 592 | ||
Calories from Fat: 390 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 116mg | 36 % | |
Sodium 673.2mg | 23 % | |
Potassium 1095.3mg | 29 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 23.7g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 592
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