Salmon Chowder

Salmon Chowder
Contributor
Whole Foods Market

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.

6
Servings
118
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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 Pound salmon fillet, skin removed and cut into 1-inch cubes
  • 1/4 Cup chopped fresh parsley
  • 1/2 Teaspoon dried dill
  • 1/2 Teaspoon salt
  • Black pepper, to taste
  • 1 Tablespoon minced fresh chives for garnish

Directions

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. 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. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives.

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
22g
17%
Protein
3g
7%
Vitamin A, RAE
56µg
8%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
137µg
100%
Calcium, Ca
45mg
5%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
1µg
2%
Sodium, Na
307mg
20%
Water
179g
7%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.