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Salmon Chowder with Bacon

The salmon in this recipe is a change from traditional chowder, but it sure is delicious!—Cindy St. Martin, Portland, Oregon
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    14 servings

Ingredients

  • 2 pounds red potatoes, peeled and cubed
  • 1 large onion, chopped
  • 6 cups reduced-sodium chicken broth
  • 1 pound salmon fillets, cut into 1-inch pieces
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Pepper to taste

Directions

  • In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
  • Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

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