For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Creamy Salmon Chowder

Creamy Salmon Chowder
downloadEmail This Post
Creamy Salmon Chowder

Prep: 25 minutes
Cook: 32 minutes • Serves: 8

8 slices smoked bacon, cut crosswise into 1/4-inch pieces
2 medium celery ribs, chopped (about 2/3 cup)
1 large onion, chopped (about 1-1/2 cups)
3 tablespoons all-purpose flour
2 large red potatoes (about 1 pound), unpeeled and each cut into 1/2-inch chunks (about 3 cups)
2 cups less-sodium chicken broth
1 teaspoon salt
1/4teaspoon ground white pepper
1-1/2pounds fresh salmon fillet, skin removed, cut into 1-inch pieces
1-1/4cups frozen whole kernel corn
2 cups half and half
1 tablespoon finely chopped fresh dill
1 tablespoon thinly sliced green onion

1.In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate. To same saucepot with bacon drippings, add celery and onion; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in flour; cook 2 minutes. Add potatoes, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.

2.Reduce heat to medium; cook 8 to 10 minutes or until potatoes are almost tender. Add salmon and corn; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half and half, dill, green onion and bacon. Makes about 12 cups.

Approximate nutritional values per serving:
352 Calories, 15g Fat (7g Saturated), 70mg Cholesterol,
662mg Sodium, 26g Carbohydrates, 3g Fiber, 27g Protein

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube