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Suggest a better descriptionIn a large saucepan place the butter and heat it on medium high until it has melted. Add the leeks and saute them for 4 to 6 minutes, or until they are tender. Add the yams and the potatoes, and saute them for 3 to 4 minutes, or until the butter is absorbed. Add the clam juice and simmer the mixture for 10 to 15 minutes, or until the yams and potatoes are almost cooked. Add the corn and the salmon and stir them in. While stirring constantly, pour in the heavy cream and milk blend them in well. Add the Worcestershire Sauce and the tabasco sauce, and stir them in. Remove the soup from the heat and set it on top of a saucer so that it rapidly cools to room temperature. Reheat the soup before serving it. Posted to MC-Recipe Digest V1 #FIL
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 188 | ||
Calories from Fat: 164 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 63.9mg | 20 % | |
Sodium 93.7mg | 3 % | |
Potassium 130mg | 3 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.3g | ||
Protein 2.5g | 4 % | |
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: 188
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