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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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The salmon in this recipe is a change from traditional chowder, but it sure is delicious!Cindy St. Martin, Portland, Oregon Ingredients:
2 pounds red potatoes, peeled and cubed |
1 large onion, chopped |
6 cups reduced-sodium chicken broth |
1 pound salmon fillets, cut into 1-inch pieces |
1/2 pound sliced bacon, cooked and crumbled |
2 cups whole milk |
1 cup half-and-half cream |
1 tablespoon butter |
1/2 teaspoon salt |
pepper to taste |
Directions:
1. In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
2. Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired. Yield: 14 servings.
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