Finnish Salmon-Potato Chowder

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