Red Potato Salmon Chowder
Creamy chowder with chunks of potato, flaked salmon, and bacon.
Equipment
Ingredients
- 2 ½ pounds red potatoes
- 3 bacon strips diced
- 1 small onion diced
- 2 stalks celery diced
- 4 cups milk
- 3 cups chicken broth
- 2 Tbsp dry parsley
- ½ tsp salt
- ¼ tsp pepper
Roux:
- ¼ cup salted butter
- 6 Tbsp flour
- 1 cup milk
- ½ cup cream
- 1 ½ cups cooked salmon chunked
Instructions
- Scrub potatoes. Dice and place in a large pot. Cover with water and add about a tablespoon of salt. Cook till crisp tender. Drain and set aside.
- In a large soup pot, cook the diced bacon over medium heat. Drain off all but a tablespoon of fat. Add the onion and celery and saute till crisp tender.
- Add the 4 cups milk, chicken broth, parsley, and salt and pepper. Heat through over medium low heat, stirring often.
- Meanwhile, melt butter in a saucepan. Whisk in the flour, then the 1 cup of milk and the cream. Continue whisking and cooking over medium heat till thick and creamy. Let boil for at least one minute to remove flour taste. Slowly stir into the soup mixture in the large pot.
- Stir in the cooked salmon and the potatoes and heat through. Garnish with additional bacon and parsley if desired.
Notes
If you don't have leftover cooked salmon, just take 2 medium sized salmon fillets and place them on a foil lined cookie sheet. Rub them with olive oil and sprinkle with salt and pepper. Bake at 400° for 12-15 minutes or till it flakes easily.
Nutrition
Serving: 1gCalories: 317kcalCarbohydrates: 29gProtein: 13gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 540mgPotassium: 872mgFiber: 2gSugar: 9gVitamin A: 546IUVitamin C: 11mgCalcium: 185mgIron: 1mg
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