Salmon Chowder
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 420
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 27
- Cholesterol
- 96
- Sodium
- 902
- Total: 50 min
- Active: 30 min
Ingredients
2 tablespoons unsalted butter
4 slices bacon (about 4 ounces), diced
2 stalks celery, diced
1 yellow onion, diced
1 jalapeño, seeded and minced
Kosher salt and freshly ground black pepper
One 8-ounce bottle clam juice
2 large Yukon gold potatoes, diced
1 cup half-and-half
Two 7.5-ounce cans salmon, drained, deboned and flaked (see Cook’s Note)
2 cups frozen corn, thawed
4 scallions, sliced
Directions
- Heat a large Dutch oven or saucepan over medium heat. Add the butter and bacon and cook until the bacon is rendered and starting to brown, about 5 minutes. Stir in the celery and onion and cook until the vegetables are tender, about 6 minutes. Add the jalapeño, season with 1/2 teaspoon each salt and pepper and cook until the jalapeño is softened and aromatic, about 2 minutes. Pour in the clam juice, scraping up any browned bits with a wooden spoon, then add the potatoes and 2 cups water. Bring to a simmer, then cook until the potatoes are tender, 15 to 20 minutes.
- Transfer 1/2 cup of the hot mixture to a blender, add the half-and-half and puree until smooth. Return the pureed mixture to the pan. Add the salmon and corn and return it to a simmer, then remove the pan from the stove. Season with salt and pepper. Sprinkle with the scallions and serve warm.
Cook’s Note
Depending on brand and type of canned salmon, there might be bones and skin of varying size. The largest pieces of these bones and skin should be removed, but many of the smaller pieces can be consumed and won’t risk choking.