Directions:
- In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.99 Kcal (913 kJ) | ||
| Calories from fat | 85.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Cholesterol | 25.34mg | 8% | |
| Sodium | 1212.8mg | 51% | |
| Potassium | 500.74mg | 11% | |
| Total Carbs | 21.53g | 7% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.2mg | 7% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 63.63 Kcal (266 kJ) | ||
| Calories from fat | 25.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 15% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 8% | |
| Sodium | 354mg | 51% | |
| Potassium | 146.16mg | 11% | |
| Total Carbs | 6.28g | 7% | |
| Sugars | 0.98g | 13% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 2.44g | 17% | |
| Vitamin C | 4.8mg | 28% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.4mg | 7% | |
| Calcium | 23.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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