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Salmon Chowder

SUBMITTED BY: Cindy St Martin

"'After my husband and I caught four large salmon, my mother-in-law combined several recipes to create this delicious chowder. She served it with a salad and hot fresh bread,' says Cindy St. Martin of Portland, Oregon. 'Now I make it regularly, too, especially for guests, who always ask for the recipe.'"
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 pounds red potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 (49.5 fluid ounce) can chicken broth
  • 1 pound salmon steaks, bones removed, cut into 1 inch cubes
  • 1/2 pound bacon, cooked and crumbled
  • 2 cups milk
  • 1 cup half-and-half cream
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • pepper to taste

DIRECTIONS

  1. In a soup kettle or Dutch oven, bring the potatoes, onion and broth to a boil. Reduce heat; cover and cook until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. Reduce heat; stir in milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by Peppermint Patty
I liked the simplicity of the recipe, but it was a little "bland". I added thyme and a little... MORE


 
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