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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown. | 2. Add the potatoes, dried thyme, dill weed and parsley, and enough water to cover. Simmer ten minutes. | 3. Add the asparagus pieces and tomatoes and simmer five minutes more. | 4. Add the milk, salmon and seasonings and heat to just below boiling. | 5. If you would like a thicker chowder, you can whisk in the dried potato flakes. | 6. Some half and half added at the end makes it richer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1	cup	diced	64.0	14.944	1.76	0.16
leek	1		chopped	54.29	12.5935	1.335	0.267
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
yukon gold potato	2	cups	unpeeled diced	-	-	-	-
asparagus	1	bunch	snapped sliced	-	-	-	-
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
dill weed	1	teaspoon	dried	0.0797	0.013000000000000001	0.0064	0.0021
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06
tomato	14	ounces	diced	71.4407	15.4391	3.4927	0.7938
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
salmon	1 -2	lb	cooked skinned boned	0.0	0.0	0.0	0.0
half	1/2	cup		-	-	-	-
potato flake	1/2	cup		-	-	-	-
salt pepper				-	-	-	-
paprika	1	teaspoon	smoked sweet	6.486000000000001	1.2418	0.3252	0.2965

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.