Salmon Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2.5 fillet Pink Salmon (fish) 8 small (1-3/4" to 2-1/2" dia.) Potato, raw 1 large Onions, raw 8 stalk, medium (7-1/2" - 8" long) Celery, raw 6 clove Garlic 2 tbsp Butter, salted 2 tbsp Canola Oil 48 fl oz Chicken Broth 1 cup (8 fl oz) Water, tap 20 serving Jennie-O Turkey Bacon 16 fl oz Fat free half and half 2 cup Milk, 2%, with added nonfat milk solids, without added vit A
Melt butter and oil in a large pot. Brown bacon until crisp, then add garlic, onion, and celery and sautee until soft and aromatic. Add salmon and stir. Stir in chicken stock and water, and add potatoes and a sprig of fresh thyme. Being to a rolling boil, then turn to medium heat and simmer until potatoes are cooked through. Add half and half and milk and simmer until thickened to your liking. Season with salt and pepper to taste.
Serving Size: Makes 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user MR_VANLAAR.
Serving Size: Makes 16 1 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user MR_VANLAAR.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 9.3 g
- Cholesterol: 48.2 mg
- Sodium: 622.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.6 g
- Protein: 16.6 g
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