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Mid-Atlantic Seafood Chowder
Source: dLife

A gentle but boldly rich chowder made with smoked and fresh salmon filet.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 445.4
Total Carbs 54.7 g
Dietary Fiber 4.1 g
Sugars 5.9 g
Total Fat 7.9 g
Saturated Fat 1.3 g
Unsaturated Fat 2.3 g
Potassium 692.6 mg
Protein 36.5 g
Sodium 349.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 3 Meat , 1/2 Milk , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  extra virgin olive oil
1 each  medium onions
2 each  large russet potatoes
2 each  medium celery stalks
2 each  medium carrots
28 oz  low sodium vegetable broth
0 1/4 lb  smoked salmon
1 1/2 lb  salmon fillet
1 1/2 cup  white all purpose flour
1 cup  fat free milk
0 1/4 tsp  black pepper
2 tbsp  fresh dill weed
  1. Heat the oil in a medium-heavy kettle over medium-low heat; saute the onion for about 5 minutes.
  2. Add the potatoes, celery, carrots, and broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
  3. Add the smoked salmon and the fresh salmon to the pot. Let simmer uncovered for 10 minutes, or until the vegetables are tender and the salmon fillet flakes with a fork.
  4. Whisk the flour into the milk until smooth; stir into the chowder. Cook, stirring, until the mixture thickens, about 5 minutes. Stir in the pepper and the dill.

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