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Finnish Salmon-Potato Chowder

Yield 6 servings (serving size: 1 1/2 cups)
Reserve 2 servings of the Maple-Glazed Roasted Salmon to make this chowder.

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

Nutrition 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

How to Make It

  1. 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.