Salmon Chowder

Contributor
Salmon Chowder
Salmon Chowder
Whole Foods Market

Salmon Chowder

This scrumptious salmon chowder is one of the most satisfying ways we know of to get your omega-3s. Make it a day ahead for company, reheating gently without boiling.

Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

4
Servings
682
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 slices bacon, preferably nitrite-free, diced
  • 1 large yellow onion, diced
  • 1/2 Cup diced celery
  • Canola oil, as needed (optional)
  • 2 large russet potatoes, peeled and diced
  • 2 carrots, diced
  • 2 Cups chicken or vegetable broth
  • 1/2 Cup whole milk
  • 1/2 Cup half-and-half
  • 1 1/2 Pound salmon fillet, skinned, boned, and cut into 1-inch cubes
  • 1/4 Cup chopped parsley
  • 1/2 Teaspoon dried dill
  • Freshly ground pepper, to taste
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon minced fresh chives, for garnish
  • Oyster crackers, for serving (optional)

Directions

Brown the bacon in a deep, heavy-bottomed saucepot until crisp. Remove with a slotted spoon and set aside.

Sauté the onion and celery in the bacon fat in the same pot until the onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté the onion and celery.) Add the potatoes and sauté for about 5 minutes, stirring occasionally. Do not brown.

Add the carrots and broth, bring to a boil, then reduce the heat and simmer until the vegetables are fork tender, about 10 minutes.

Add the milk, half-and-half, salmon, parsley, and dill. Season with pepper, to taste. Simmer over low heat until the fish is cooked through and the liquid is steaming, but not boiling, about 5-8 minutes. Season with the salt and pepper, to taste. Transfer to serving bowls and garnish with the crispy bacon pieces and chives. Serve with oyster crackers, if desired.

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.

Nutritional Facts

Total Fat
36g
55%
Sugar
8g
N/A
Saturated Fat
11g
54%
Cholesterol
122mg
41%
Protein
44g
89%
Carbs
45g
15%
Vitamin A
324µg
36%
Vitamin B12
6µg
97%
Vitamin B6
2mg
95%
Vitamin C
28mg
46%
Vitamin D
0.5µg
0.1%
Vitamin E
7mg
33%
Vitamin K
79µg
99%
Calcium
151mg
15%
Fiber
5g
19%
Folate (food)
97µg
N/A
Folate equivalent (total)
97µg
24%
Iron
3mg
17%
Magnesium
113mg
28%
Monounsaturated
11g
N/A
Niacin (B3)
18mg
90%
Phosphorus
626mg
89%
Polyunsaturated
8g
N/A
Potassium
1749mg
50%
Riboflavin (B2)
0.5mg
28.4%
Sodium
445mg
19%
Thiamin (B1)
0.6mg
42.2%
Zinc
2mg
13%