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Salmon Chowder

by

Yield: Serves 4

Use canned salmon, drained and boned for this salmon chowder recipe, if fresh is not available.

Ingredients:

  • 3 strips bacon, diced
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 3 cups fish stock
  • 1 potato, peeled and chopped
  • 1 pound salmon
  • 1 cup cream
  • Salt and pepper to taste

Instructions:

Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onion, carrots, and celery in fat until tender. Add stock and potato, cover, and simmer 10 minutes. Add salmon and simmer 10 minutes longer. Add cream, stir, season with salt and pepper, and heat thoroughly. Garnish with reserved bacon.

Updated Tuesday, September 18th, 2007
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