Smoked Whitefish Chowder
Smoked Whitefish Chowder is a rich, creamy soup originating from the Great Lakes and Atlantic coastal regions of North America. It features flakes of smoked whitefish simmered with potatoes, onions, celery, and often corn in a dairy-based broth, creating a hearty, savory dish.
🍽️ Nutrition at a glance
This chowder is a high-fat, high-protein dish due to the smoked fish and cream or milk base, with moderate carbohydrates from potatoes. A typical serving provides a good source of omega-3 fatty acids, vitamin D, and B vitamins, with a calorie range of approximately 300-450 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 22 g |
| Carbs | 18 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin D | 3.2 mcg |
| Vitamin B12 | 4.5 mcg |
| Niacin (B3) | 5.2 mg |
| Selenium | 28 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Omega-3 (EPA+DHA) | 0.8 g |
| Calcium | 150 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of smoked fish gives this chowder a distinctive, deep flavor that sets it apart from other cream-based soups, reflecting a tradition of preserving fish through smoking. Nutritionally, it offers a unique combination of high-quality protein and healthy fats from the fish, balanced by the starchy vegetables.
