Directions:
- In a large saucepan, bring fish stock to a boil.
- In a large heavy soup pot over medium high heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are transparent.
- Stir in flour and cook, stirring, 2 minutes. (The result is what chefs call a roux.) Slowly add hot stock to the roux, stirring well to prevent lumps. Bring to a simmer.
- Add potato, carrot and green pepper; simmer until vegetables are tender.
- Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper.
- Remove from heat and stir in just enough cream to turn the chowder white.
- Serves 10 to 12 as a starter, 6 to 8 as a main course.
- Feast! Canadian Native Cuisine For All Seasons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.07 Kcal (1214 kJ) | ||
| Calories from fat | 168.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.77g | 29% | |
|---|---|---|---|
| Cholesterol | 44.05mg | 15% | |
| Sodium | 544.45mg | 23% | |
| Potassium | 638.4mg | 14% | |
| Total Carbs | 12.87g | 4% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 17g | 34% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 4% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.43 Kcal (328 kJ) | ||
| Calories from fat | 45.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 29% | |
|---|---|---|---|
| Cholesterol | 11.91mg | 15% | |
| Sodium | 147.22mg | 23% | |
| Potassium | 172.62mg | 14% | |
| Total Carbs | 3.48g | 4% | |
| Sugars | 0.49g | 7% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 4.6g | 34% | |
| Vitamin C | 2.4mg | 15% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 4% | |
| Calcium | 12.1mg | 4% | |
* 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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