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Salmon Chowder with Leeks & Parsnips
THE ZESTFUL KITCHEN18Ingredients
35Minutes
450Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. extra virgin olive oil (or unsalted butter)
- 2 leeks (trimmed, halved lengthwise and cut into ½-inch thick slices, white and light green parts only)
- 2 bay leaves (dried)
- 2 tsp. minced fresh garlic
- 2 tsp. fresh thyme (minced)
- 1/2 tsp. crushed red pepper flakes
- kosher salt
- 1/4 cup vermouth (or dry white wine, optional)
- 4 cups seafood stock
- 1 lb. parsnips (cut into ½ inch pieces, about 3 large parsnips)
- 4 stalks celery (cut into ¼-inch thick slices, 2 cups)
- 1 lb. salmon fillet (skinless wild-caught, cut into 1-inch chunks)
- 2 cups whole milk
- 1 Tbsp. cornstarch
- cracked black pepper
- 1/4 cup half-and-half (optional)
- 3 Tbsp. chopped fresh chives
- 2 Tbsp. chopped fresh dill
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol65mg22% |
Sodium580mg24% |
Potassium1200mg34% |
Protein27g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber6g24% |
Sugars11g |
Vitamin A20% |
Vitamin C45% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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