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.'"

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

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

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.