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Creamy Salmon ChowderCreamy Salmon Chowder
Creamy Salmon Chowder
Creamy Salmon Chowder
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Recipe - Price Rite Marketplace Corporate
CreamySalmonChowder.jpg
Creamy Salmon Chowder
Prep Time25 Minutes
Servings8
Cook Time32 Minutes
Calories352
Ingredients
8 slices smoked bacon, cut crosswise into ¼-inch pieces
2 medium celery ribs, chopped (about 2/3 cup)
1 large onion, chopped (about 1½ cups)
3 Tbs all-purpose flour
2 large red potatoes (about 1 pound), unpeeled and each cut into ½-inch chunks (about 3 cups)
2 cups less-sodium chicken broth
1 tsp salt
1/4 tsp ground white pepper
1 1/2 lbs fresh salmon fillet, skin removed, cut into 1-inch pieces
1 1/4 cups frozen whole kernel corn
2 cups half and half
1 Tbs finely chopped fresh dill
1 Tbs thinly sliced green onion
Directions

1. In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate. To same saucepot with bacon drippings, add celery and onion; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in flour; cook 2 minutes. Add potatoes, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.

 

2. Reduce heat to medium; cook 8 to 10 minutes or until potatoes are almost tender. Add salmon and corn; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half and half, dill, green onion and bacon. Makes about 12 cups.

 

Nutritional Information
  • 15 g Fat
  • 7 g Saturated fat
  • 70 mg Cholesterol
  • 662 mg Sodium
  • 26 g Carbohydrates
  • 3 g Fiber
  • 27 g Protein
25 minutes
Prep Time
32 minutes
Cook Time
8
Servings
352
Calories

Shop Ingredients

Makes 8 servings
8 slices smoked bacon, cut crosswise into ¼-inch pieces
Butterball Original Turkey Bacon, 12 oz
Butterball Original Turkey Bacon, 12 oz
$3.99$0.33/oz
2 medium celery ribs, chopped (about 2/3 cup)
California Celery, 1 each
California Celery, 1 each
$1.49
1 large onion, chopped (about 1½ cups)
Medium Yellow Onion
Medium Yellow Onion
$1.61 avg/ea$1.29/lb
3 Tbs all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.39$0.48/lb
2 large red potatoes (about 1 pound), unpeeled and each cut into ½-inch chunks (about 3 cups)
Red Sweet Potatoes, 1 ct, 10 oz
Red Sweet Potatoes, 1 ct, 10 oz
$1.12 avg/ea$1.79/lb
2 cups less-sodium chicken broth
Swanson Chicken Broth, 14.5 oz
Swanson Chicken Broth, 14.5 oz
$0.99$0.07/oz
1 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
1/4 tsp ground white pepper
Badia Ground White Pepper, 2 oz
Badia Ground White Pepper, 2 oz
$2.49$1.25/oz
1 1/2 lbs fresh salmon fillet, skin removed, cut into 1-inch pieces
Bowl & Basket Pink Salmon, 14.75 oz
Bowl & Basket Pink Salmon, 14.75 oz
$3.79$0.26/oz
1 1/4 cups frozen whole kernel corn
Yellow Corn, 1 each
Yellow Corn, 1 each
$0.99
2 cups half and half
Land O Lakes Half and Half Milk & Cream, one quart
Land O Lakes Half and Half Milk & Cream, one quart
$3.39
1 Tbs finely chopped fresh dill
Not Available
1 Tbs thinly sliced green onion
Scallions - Green, 1 each
Scallions - Green, 1 each
$1.29

Nutritional Information

  • 15 g Fat
  • 7 g Saturated fat
  • 70 mg Cholesterol
  • 662 mg Sodium
  • 26 g Carbohydrates
  • 3 g Fiber
  • 27 g Protein

Directions

1. In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate. To same saucepot with bacon drippings, add celery and onion; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in flour; cook 2 minutes. Add potatoes, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.

 

2. Reduce heat to medium; cook 8 to 10 minutes or until potatoes are almost tender. Add salmon and corn; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half and half, dill, green onion and bacon. Makes about 12 cups.