Salmon Chowder Recipe

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tall can salmon; 3 c. water; 3 medium potatoes, peeled and diced; 3 or 4 carrots, peeled and diced; 4 slices bacon, diced; 1 c. celery, diced; 1 medium onion, diced; 3 Tbsp. butter; 1 3/4 c. half and half milk; salt and pepper to taste; parsley (optional)

Servings: persons

1 tall can salmon
3 c. water
3 medium potatoes, peeled and diced
3 or 4 carrots, peeled and diced
4 slices bacon, diced
1 c. celery, diced
1 medium onion, diced
3 Tbsp. butter
1 3/4 c. half and half milk
salt and pepper to taste
parsley (optional)

1
Remove skin and bones from salmon; crumble.
2
Set aside.
3
Peel and dice potatoes and carrot.
4
Put in the 3 cups water. Cook until tender.
5
Do not drain potatoes and carrots when they are cooked. Fry bacon in skillet until crispy and brown. Remove and drain. Put celery and onion in bacon grease and saute
6
until tender but not brown.
7
Remove and drain. Add celery and bacon to vegetables and water. Add the butter, half and half milk, salt, pepper, parsley and salmon and heat just until heated through.
8
Do not boil.

521

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 11 ingredients. The key ingredients include: 1 tall can salmon, 3 c. water, 3 medium potatoes, peeled and diced, 3 or 4 carrots, peeled and diced, and more.

Yes, Salmon 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 Chowder

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