Finnish Salmon-Potato Chowder

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


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

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 22 %
Fat 7.7 g
Satfat 2 g
Monofat 3.3 g
Polyfat 1.5 g
Protein 21.6 g
Carbohydrate 39.1 g
Fiber 4.2 g
Cholesterol 47 mg
Iron 1.9 mg
Sodium 386 mg
Calcium 224 mg


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
2 tablespoons chopped fresh or 2 teaspoons dried dill
1/4 teaspoon Worcestershire sauce


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.

Jim Fobel,

Cooking Light

January 1999
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