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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring fish stock to a boil. | 2. In a large heavy soup pot over medium high heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are transparent. | 3. Stir in flour and cook, stirring, 2 minutes. (The result is what chefs call a roux.) Slowly add hot stock to the roux, stirring well to prevent lumps. Bring to a simmer. | 4. Add potato, carrot and green pepper; simmer until vegetables are tender. | 5. Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper. | 6. Remove from heat and stir in just enough cream to turn the chowder white. | 7. Serves 10 to 12 as a starter, 6 to 8 as a main course. | 8. Feast! Canadian Native Cuisine For All Seasons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	8	cups		0.0	0.0	0.0	0.0
bacon	1/2	cup	fat	-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
garlic clove	4		crushed	8.4056	0.0	1.87	0.0472
bay leaf	1			-	-	-	-
purpose flour	1/2	cup		8.4056	0.0	1.87	0.0472
potato	1/4		diced	-	-	-	-
carrot	1		diced	25.01	5.8438	0.5673	0.1464
green pepper	1/2		diced	14.9	3.4568	0.6407	0.1267
salmon	1/3		cubed	13.4111	0.0	1.8738	0.5988
clam	1/3	lb		19.4933	0.8092	3.3252	0.2176
red snapper	1/3		cubed	8.4056	0.0	1.87	0.0472
salt pepper				8.4056	0.0	1.87	0.0472
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546

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