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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, over a medium heat, melt the butter and quickly add the onion. Cook til transparent. | 2. Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock. | 3. Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc. | 4. Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes. | 5. At the end of your cooking time, stir in the saffron, more may be added for a richer flavor. | 6. NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water. | 7. Serve hot along with chunks of crusty bread and plenty of butter! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
salmon	4	ounces	cut	160.9333	0.0	22.4853	7.1853
pollock chunk	4	ounces	cut sized	100.8667	0.0	22.44	0.5667
haddock chunk	4	ounces	cut sized	100.8667	0.0	22.44	0.5667
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
water	2	cups		0.0	0.0	0.0	0.0
half cream	3	cups		410.64	62.64	18.096	9.744
salt	1 1/4	1/4		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
saffron	2	teaspoons		4.34	0.9152	0.16	0.0819

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