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Finnish Salmon-Potato Chowder

Cooking Light

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Worthy of a Special Occasion

Reserve 2 servings of the Maple-Glazed Roasted Salmon to make this chowder.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 1  teaspoon  butter or stick margarine
  • 3  cups  chopped onion
  • 1/2  teaspoon  celery salt
  • 1/4  cup  all-purpose flour
  • 1  (8-ounce) bottle clam juice
  • 4  cups  cubed peeled baking potato
  • 1 1/2  cups  thinly sliced carrot
  • 3 1/2  cups  1% low-fat milk
  • 10  ounce  Maple-Glazed Roasted Salmon
  • 2  tablespoons  chopped fresh or 2 teaspoons dried dill
  • 1/4  teaspoon  Worcestershire sauce

Preparation

Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. Sprinkle onion mixture with celery salt. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. Add potato cubes and carrot slices, and stir in milk. Bring to a boil; reduce heat, and simmer for 10 minutes. Break Maple-Glazed Roasted Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.

Nutritional Information

Calories:
311 (22% from fat)
Fat:
7.7g (sat 2g,mono 3.3g,poly 1.5g)
Protein:
21.6g
Carbohydrate:
39.1g
Fiber:
4.2g
Cholesterol:
47mg
Iron:
1.9mg
Sodium:
386mg
Calcium:
224mg
Jim Fobel, Cooking Light, JANUARY 1999