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Halibut and Smoked Salmon Chowder

4 servings


No Added Sugars

Nutritional Facts Per Serving

37 g
24.9 g
2.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 474
  • Fat 24.5 g
    • Saturated   13 g
    • + Trans 
  • Cholesterol 107 mg
  • Sodium   998 mg
  • Carbohydrate 24.9 g
    • Fibre   2.3 g
    • Sugars  
  • Protein 37 g
    • Vitamin A 22 %
    • Vitamin C 27 %
    • Calcium 13 %
    • Iron 19 %


Melt the butter in a pot over medium heat. Add the onion, celery and garlic and cook until tender, about 5 minutes. Sprinkle in the flour and mix well. Slowly stir in the stock. Bring to a boil, and then reduce the heat to a gentle simmer. Add the bay leaf, potatoes, smoked salmon and halibut and cook until the potatoes are just tender, about 10-15 minutes. Stir in the cream and dill and gently simmer a few minutes more. Season with salt and pepper and serve.

Recipe Options: Use cod, snapper or salmon in the soup instead of halibut. Use flakes of hot smoked salmon instead of cold smoked. Make the chowder more of a mixed seafood one by replacing a 1/2 pound of the halibut with 100 grams of hand or machine peeled shrimp and 3 or 4 large East Coast scallops, thinly sliced. Add these items when you're asked to add the halibut and smoked salmon.

Serving Suggestions

This hearty soup can make a meal on its own if you start things of with a mixed green or caesar salad, and finishing things off with a bowl of the chowder served with thick slices of the fresh baked Bavarian farmer's rye available in our bakery department. The bread is a hardy, dense and nutritious sourdough loaf that contains 80% rye flour and an abundance of flax, sunflower and sesame seeds.

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