Salmon Chowder with Bacon Recipe

Salmon Chowder with Bacon Recipe
Salmon Chowder with Bacon Recipe photo by Taste of Home
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Salmon Chowder with Bacon Recipe

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The salmon in this recipe is a change from traditional chowder, but it sure is delicious!—Cindy St. Martin, Portland, Oregon
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 2 pounds red potatoes, peeled and cubed
  • 1 large onion, chopped
  • 6 cups reduced-sodium chicken broth
  • 1 pound salmon fillets, cut into 1-inch pieces
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Pepper to taste

Directions

In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired. Yield: 14 servings.
Originally published as Salmon Chowder in Comfort Food Diet bookazine 2010

Nutritional Facts

1 cup: 198 calories, 10g fat (4g saturated fat), 38mg cholesterol, 466mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

  • 2 pounds red potatoes, peeled and cubed
  • 1 large onion, chopped
  • 6 cups reduced-sodium chicken broth
  • 1 pound salmon fillets, cut into 1-inch pieces
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Pepper to taste
  1. In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
  2. Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired. Yield: 14 servings.
Originally published as Salmon Chowder in Comfort Food Diet bookazine 2010

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