Diabetes-Appropriate Diabetic Dinner Recipes Diabetic Fish & Seafood Recipes Diabetic Salmon Recipes Salmon Chowder 4.8 (15) 14 Reviews The flavor of this salmon chowder recipe is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctive flavor to the soup. To give this soup a thick, chowder texture, we use instant mashed potatoes, which eliminates the need for heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture. By Nancy Baggett Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 30 mins Total Time: 30 mins Servings: 6 Yield: 6 servings, about 1 1/2 cups each Nutrition Profile: Bone-Health Diabetes-Appropriate Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Low Added Sugar Heart-Healthy Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 tablespoon canola oil ⅓ cup chopped carrot ⅓ cup chopped celery 4 cups reduced-sodium chicken broth 1 ½ cups water 1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip) 2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped 3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives 1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes 1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon 1 tablespoon Dijon mustard ¼ teaspoon salt Freshly ground pepper to taste Directions Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork. Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper. Tips Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp). To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. Instant mashed potato flakes is not a product that we typically use in our recipes, but we love how it gives creamy texture to soup without adding extra fat. Look for a brand that has the fewest ingredients possible (and therefore little to no artificial additives or flavoring). At our local market, the store brand was the best choice. Originally appeared: EatingWell Soups Special Issue April 2016 Rate It Print Nutrition Facts (per serving) 178 Calories 6g Fat 17g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 1/2 cups Calories 178 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 2g 8% Total Sugars 2g Protein 17g 34% Total Fat 6g 7% Saturated Fat 1g 5% Cholesterol 27mg 9% Vitamin A 1395IU 28% Vitamin C 29mg 33% Folate 47mcg 12% Sodium 237mg 10% Calcium 49mg 4% Iron 1mg 7% Magnesium 27mg 6% Potassium 499mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved