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

Jim Fobel
Recipe by Cooking Light January 1999

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

311 calories; calories from fat 22%; fat 7.7g; saturated fat 2g; mono fat 3.3g; poly fat 1.5g; protein 21.6g; carbohydrates 39.1g; fiber 4.2g; cholesterol 47mg; iron 1.9mg; sodium 386mg; calcium 224mg.