Quick Alaska Salmon Chowder

40
Quick Alaska Salmon Chowder

Photo by

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon

  • 1

    Tablespoon butter OR margarine

  • 1

    small onion, chopped

  • 1

    Tablespoon flour

  • 3

    cups skim milk

  • 2

    cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)

  • 1

    can (8 oz.) drained or 1 cup frozen corn kernels

  • 1

    teaspoon dried thyme

  • ½

    teaspoon salt

  • ½

    teaspoon lemon pepper or pepper blend seasoning

  • 2

    Tablespoons sherry, if desired

  • ¼

    cup bacon bits, divided

Directions

1. Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. 2. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits. Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.


Nutrition

Facebook Conversations