Shad Chowder
Shad Chowder is a rich, creamy soup traditionally made with shad (a type of anadromous fish), potatoes, onions, and sometimes salt pork or bacon. It is a historic dish from the coastal regions of the northeastern United States, particularly associated with the Hudson River Valley and the Chesapeake Bay area.
🍽️ Nutrition at a glance
This dish is a good source of protein and healthy fats from the fish, with a moderate amount of carbohydrates from the potatoes. A typical serving provides key nutrients like 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 | 8.2 mcg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 36 mcg |
| Phosphorus | 280 mg |
| Niacin (B3) | 5.8 mg |
| Potassium | 520 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Iron | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Shad is a bony fish, making the preparation of its chowder a labor-intensive process to remove the many small bones, which is a unique culinary challenge. Nutritionally, it's a seasonal delicacy, as shad is typically only available in the spring during its spawning run.
