Salmon-Bacon Chowder Recipe

Name: Salmon-Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, diced; 1/2 cup onion, chopped; 1/2 cup celery, chopped; 1/2 - 1 teaspoon dried thyme; 1 bay leaf; 2 (8 ounce) bottles clam juice; 6 small red potatoes, unpeeled; 2 cups milk or 2 cups light cream; 1 cup water; 1 green peppers or 1 red pepper, thinly sliced; 1 lb salmon, cut in 1/2 inch pieces; 1 teaspoon dried dill (optional) or 1 teaspoon fresh dill (optional); cooked white rice (optional)

Servings: persons

3 slices bacon, diced
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 - 1 teaspoon dried thyme
1 bay leaf
2 (8 ounce) bottles clam juice
6 small red potatoes, unpeeled
2 cups milk or 2 cups light cream
1 cup water
1 green peppers or 1 red pepper, thinly sliced
1 lb salmon, cut in 1/2 inch pieces
1 teaspoon dried dill (optional) or 1 teaspoon fresh dill (optional)
cooked white rice (optional)

1
Put bacon in a soup pot and heat over low heat.
2
Add the onion, celery, thyme, and bay leaf.
3
Cook until veggies are soft (10 mins).
4
Add clam juice.
5
Dice potatoes and add to the soup pot.
6
Simmer until potatoes are just tender (10 mins).
7
Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins).
8
Remove bay leaf.
9
Adjust seasonings.
10
Serve with cooked rice and a crusty bread.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 slices bacon, diced, 1/2 cup onion, chopped, 1/2 cup celery, chopped, 1/2 - 1 teaspoon dried thyme, and more.

Yes, Salmon-Bacon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon-Bacon Chowder

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