Salmon Chowder
November 10th, 2017
This scrumptious chowder is one of the most satisfying ways we know to get your omega-3s, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.
Ingredients
3 slices bacon
1 large yellow onion
2 stalks celery
2 large Russet potatoes
2 carrots
2 cups low-sodium chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds skinless salmon fillet
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon dried dill
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 tablespoon finely chopped fresh chives for garnish
Method
Brown bacon in a deep, heavy-bottomed sauce pot over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Cook onion and celery in the bacon fat in the same pot until onion is translucent. Add potatoes and cook about 5 minutes, stirring occasionally; do not brown. Add carrots and broth and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.
Add milk, half-and-half, salmon, parsley, dill, salt and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Transfer to serving bowls and garnish with crispy bacon pieces and chives.
Nutritional Info
Per Serving: 430 calories (180 from fat), 20g total fat, 6g saturated fat, 110mg cholesterol, 600mg sodium, 25g carbohydrates (3g dietary fiber, 5g sugar), 37g protein.
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.