Salmon Chowder Recipe

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) salmon fillets; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup butter; 1 cup chopped onion; 1/2 cup chopped celery; 3 tablespoons all-purpose flour; 3 cups chicken broth; 1/2 teaspoon salt; 1 pound red potatoes, cut into 1/2-inch pieces; 1 (9-ounce) package frozen corn, thawed; 2 cups half-and-half; 6 thick-cut bacon slices, cooked and crumbled

Servings: persons

2 (8-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon salt
1 pound red potatoes, cut into 1/2-inch pieces
1 (9-ounce) package frozen corn, thawed
2 cups half-and-half
6 thick-cut bacon slices, cooked and crumbled

1
Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400u00b0 for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
2
Melt butter in a large Dutch oven over medium heat. Add onion and celery, and saute 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
3
Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

1493

kcal

Calories

Fat

Carbs

126

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: 2 (8-ounce) salmon fillets, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup butter, 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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