Salmon Chowder Recipe

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound red potatoes; 1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips; 2 cups chopped scallions (from 2 bunches); 1 cup fresh or frozen corn; 1 tablespoon finely chopped garlic (3 cloves); 1 teaspoon finely chopped fresh thyme; 1 Turkish or 1/2 California bay leaf; 1/8 teaspoon dried hot red-pepper flakes; 3 cups whole milk; 2/3 cup heavy cream; 1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons fresh lemon juice; Garnish: chopped fresh chives

Servings: persons

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon juice
Garnish: chopped fresh chives

1
Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of
2
until just tender, 8 to 10 minutes. Drain in a colander and set aside.
3
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

711

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 15 ingredients. The key ingredients include: 1/2 pound red potatoes, 1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips, 2 cups chopped scallions (from 2 bunches), 1 cup fresh or frozen corn, 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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