Simple Salmon Chowder II

Simple Salmon Chowder II

77

"This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread."

Ingredients

45 m {{adjustedServings}} servings 274 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
  2. Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
  3. Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
  4. When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.
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Reviews

77
  1. 92 Ratings

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WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this uniqu...

Very thick, tasty chowder. Didn't see green onions in the ingredient list, though it says to add them at the end. I used frozen corn rather than canned, and a full can of evaporated milk. Also,...

This soup was a big hit...everybody loved it. I used leftover salmon all flaked up. I used a can of yellow and white corn mixed. It was delicious! I also needed some potato flakes to thicken...