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 immediately and nice and hot!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.98 Kcal (996 kJ) | ||
| Calories from fat | 101.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 17% | |
|---|---|---|---|
| Cholesterol | 25.34mg | 8% | |
| Sodium | 621.72mg | 26% | |
| Potassium | 514.54mg | 11% | |
| Total Carbs | 23.33g | 8% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 11.97g | 24% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.2mg | 7% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 68.71 Kcal (288 kJ) | ||
| Calories from fat | 29.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 17% | |
|---|---|---|---|
| Cholesterol | 7.32mg | 8% | |
| Sodium | 179.51mg | 26% | |
| Potassium | 148.56mg | 11% | |
| Total Carbs | 6.74g | 8% | |
| Sugars | 0.97g | 13% | |
| Dietary Fiber | 0.77g | 11% | |
| Protein | 3.46g | 24% | |
| Vitamin C | 1.2mg | 7% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.4mg | 7% | |
| Calcium | 22.4mg | 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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