chowder
| 15 | g butter |
| 1 | tbsp olive oil |
| 1 | tsp garlic |
| 85 | g onion, diced |
| 40 | g celery |
| 30 | g all purpose flour |
| 710 | ml chicken builion |
| 1/2 | tsp thyme, dried |
| 1/4 | tsp paprika |
| 164 | g salmon |
| 1 | tbsp lemon juice |
| 1 | tsp hot sauce |
| 70 | ml milk |
| 100 | g plain yogurt |
- In a large pot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook for 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 thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
- Stir in the salmon, lemon juice, hot sauce, and pepper. Simmer over low heat, uncovered for 10 minutes.
- Mix in the milk and yogurt and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the yoghurt. Serve hot.
Soup
| Nutrition Facts | ||||||
Serving Size 424.3g |
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Amount Per Serving |
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Calories 287 Calories from Fat
150 |
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% Daily Value* |
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Total Fat
16.7g 26%
|
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Saturated Fat
4.6g 23%
|
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Cholesterol
49mg 16%
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Sodium
944mg 39%
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Total Carbohydrates
16.8g 6%
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Dietary Fiber
1.0g 4%
|
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|
Sugars
5.2g |
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|
Protein
17.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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