Salmon Chowder
Serves 4 to 6
Time 40 min
This scrumptious chowder is one of the most satisfying ways we know to get your omega-3s, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.
Ingredients
- 3 slices bacon, diced (pork, turkey or vegetarian)
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 large Russet potatoes, peeled and diced
- 2 carrots, diced
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1 1/2 pound skinless salmon fillet, cut into 1-inch cubes
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon dried dill
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh chives for garnish
Method
Brown bacon in a deep, heavy-bottomed sauce pot over medium heat until crisp, about 5 minutes.
Remove with a slotted spoon and set aside.
Cook onion and celery in the bacon fat in the same pot until onion is translucent.
Add potatoes and cook about 5 minutes, stirring occasionally; do not brown.
Add carrots and broth and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.
Add milk, half-and-half, salmon, parsley, dill, salt and pepper.
Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling.
Transfer to serving bowls and garnish with crispy bacon pieces and chives.
Nutritional Info:
Per serving: 430 calories (180 from fat), 20g total fat, 6g saturated fat, 110mg cholesterol, 600mg sodium, 25g carbohydrates (3g dietary fiber, 5g sugar), 37g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 slices bacon, diced (pork, turkey or vegetarian)
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 large Russet potatoes, peeled and diced
- 2 carrots, diced
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1 1/2 pound skinless salmon fillet, cut into 1-inch cubes
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon dried dill
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh chives for garnish