Rockfish Chowder
Rockfish Chowder is a rich, creamy soup originating from the coastal regions of the Pacific Northwest and California. It features tender flakes of rockfish cooked with potatoes, onions, celery, and sometimes corn or bacon in a base of cream or milk. The dish is a hearty, comforting staple that highlights the fresh, mild flavor of the local rockfish.
🍽️ Nutrition at a glance
This chowder is a balanced, high-protein meal due to the rockfish, with moderate fat from the cream base and carbohydrates primarily from potatoes. A typical serving provides a good source of omega-3 fatty acids, vitamin D, and selenium, with a calorie range of approximately 300-400 kcal.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 25 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin D | 1.5 mcg |
| Vitamin B12 | 2.1 mcg |
| Selenium | 34 mcg |
| Phosphorus | 280 mg |
| Potassium | 520 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
| Niacin (B3) | 3.5 mg |
| Vitamin C | 8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of American regional seafood cuisine, often associated with fishing communities. Nutritionally, using rockfish provides a lean protein source rich in beneficial nutrients like vitamin B12 and phosphorus, which are essential for nerve and bone health.
