Directions:
- Pour the liquid from the salmon into a 2-quart saucepan; set the salmon aside.
- To the pan, add the celery, onions and dill weed.
- Bring to a boil over medium heat. Reduce the heat, cover and cook for 5 minutes.
- In small pan melt margarine, add flour and cook until light brown.
- Add 1/4 cup milk slowly, stirring constantly until smooth.
- Stir into the vegetable mixture; add the remaining milk.
- Raise the heat to medium and cook the chowder for 5 minutes, or until bubbly and slightly thickened.
- Add the salmon, peas, Worcestershire sauce and hot pepper sauce.
- Simmer for 7 - 10 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.89 Kcal (565 kJ) | ||
| Calories from fat | 16.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Cholesterol | 11.14mg | 4% | |
| Sodium | 199.39mg | 8% | |
| Potassium | 444.56mg | 9% | |
| Total Carbs | 18.85g | 6% | |
| Sugars | 10.81g | 43% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 9mg | 15% | |
| Iron | 1.2mg | 7% | |
| Calcium | 389.5mg | 39% | |
| Amount Per 100 g | |||
| Calories | 56.95 Kcal (238 kJ) | ||
| Calories from fat | 6.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 3% | |
|---|---|---|---|
| Cholesterol | 4.7mg | 4% | |
| Sodium | 84.18mg | 8% | |
| Potassium | 187.69mg | 9% | |
| Total Carbs | 7.96g | 6% | |
| Sugars | 4.56g | 43% | |
| Dietary Fiber | 0.91g | 9% | |
| Protein | 3.99g | 19% | |
| Vitamin C | 3.8mg | 15% | |
| Iron | 0.5mg | 7% | |
| Calcium | 164.4mg | 39% | |
* 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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