Simple Salmon Chowder

Simple Salmon Chowder

June 21, 2017

Want a quick, delicious and hearty meal?  Try this simple Salmon Chowder recipe.   Prep in 5 minutes, cook in 20.  On the table in less than 30 minutes!


8 to 10 oz. boneless salmon leftovers (remove the skin)
1/2 C Fish Stock or Clam Juice
1 Tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style) 1 can (8 oz.) drained or 1 cup frozen corn kernels (OPTIONAL)
1 teaspoon dried thyme or dill weed
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
1/4 cup crumbled crispy bacon, divided
2 Tablespoons sherry, if desired


Remove skin and break salmon into chunks, set aside.

Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and fish stock or clam juice, bring to a low boil. Stir in potatoes, corn (if using), seasonings, and 2 tablespoons crumbled crispy bacon. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.

To serve, ladle soup into bowls; sprinkle with remaining bacon.
Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 3.5g fiber, 1314mg sodium, 505mg calcium and 1850mg omega-3 fatty acids.



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