Salmon Chowder

Salmon Chowder

Serves 4 to 6

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.

  • 3 slices bacon, diced (pork, turkey or vegetarian)
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 large Russet potatoes, peeled and diced
  • 2 carrots, diced
  • 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, cut into 1-inch cubes
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon minced fresh chives for garnish
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Brown bacon in a deep, heavy-bottomed sauce pot until crisp. 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 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 carbohydrate (3g dietary fiber, 5g sugar), 37g protein

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