Salmon & Leek Chowder

Salmon & Leek Chowder

40-minute recipe Serves 6
Salmon and chunks of fresh vegetables are simmered in cream of leek soup and topped with dill for a hearty chowder that is a source of calcium and vitamin C.
40-minute recipe Serves 6


Prep: 15-minute | Cook: 25-minute
  • 1

    Heat a pot over medium. Add bacon. Cook until crispy, about 1 to 2 minutes per side. Transfer bacon to a paper towel-lined plate.

  • 2

    Add potatoes, carrot, celery and onion to same pot with bacon fat. Increase heat to medium-high. Cook, stirring often, until vegetables are tender, about 10 minutes.

  • 3

    Stir in water, milk and soup mix. Bring to boil, then reduce heat to low. Simmer, stirring occasionally, 5 minutes.

  • 4

    Stir in salmon. Cook until salmon flakes with a fork and potatoes are fork-tender, about 5 minutes.

  • 5

    Meanwhile, finely chop bacon. Stir bacon and parsley into soup. Top with dill, if desired.

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Last updated: January 20th, 2021

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