Medium American Bread Soup

Simple Salmon Chowder II

Name: Simple Salmon Chowder II
Prep time: 22 min
Cook time: 49 min
Total time: 71 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices bacon; 0.5 cups chopped onion; 3.5 cups chicken broth; 1 package scalloped potato mix , 5.5 ounce; 1 can whole kernel corn , 15 ounce; 0.25 teaspoons ground black pepper; 1 pound salmon fillet; 1 cup milk; 0.5 cups evaporated milk; 1 green onion , thinly sliced; 0.5 teaspoons dried dill

Total Time

1h 11m

22m prep · 49m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Gluten Free Nut Free Fish Pork Gluten-Free Nut-Free Fried savory umami plant_based american_region american processed_meat soup

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

Ingredients

4 slices bacon
0.5 cups chopped onion
3.5 cups chicken broth
1 package scalloped potato mix , 5.5 ounce
1 can whole kernel corn , 15 ounce
0.25 teaspoons ground black pepper
1 pound salmon fillet
1 cup milk
0.5 cups evaporated milk
1 green onion , thinly sliced
0.5 teaspoons dried dill

Instructions

1

Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
2

Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
3

Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
4

When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.