Salmon Chowder

Salmon Chowder

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  • Each serving
  • 470 cal
  • 32g fat (14g sat)
  • 110mg chol
  • 540mg sodium
  • 19g carb
  • 2g fiber
  • 6g sugars
  • 27g protein


  • 1 pound red potatoes, cut into 1/2-inch cubes
  • 1/2 pound bacon, cut crosswise into 1/4-inch-wide strips
  • 2 bunches green onions, chopped, plus extra for garnish
  • 1 cup fresh or frozen corn
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon red pepper flakes
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 pound salmon fillet, skin removed and cut into 1-inch chunks
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice


Cook potatoes boiling, salted water until just tender, 8 to 10 minutes. Drain and set aside.

Cook bacon in a heavy pot over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. Pour off all but 2 tablespoons fat from the pot. Add green onions, corn, garlic, thyme, bay leaf and red pepper flakes to the pot. Reduce heat to medium-low and cook, stirring occasionally, until green onions are tender, about 5 minutes.

Add milk and cream and bring just to a boil. Reduce heat to medium-low, then add potatoes, bacon, salmon, salt and pepper. Cook, stirring gently, until salmon is just cooked through, 5 to 8 minutes. Stir in lemon juice and season to taste. Discard bay leaf before serving. Garnish with green onions.

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