Salm 'n' Clam Chowder

By lynnieb93

Creamy, hearty clam chowder with salmon and sweet potatoes.

Per serving: 212 calories, 8 g total fat (1.9 g saturated fat), 12.5 g protein, 24 g carbohydrate, 1.9 g fibre, 33 mg cholesterol, 477 mg sodium

Ingredients

• * 1 tablespoon olive oil
• * 3 slices reduced-sodium bacon, finely chopped
• * 1 cup chopped onions
• * 1 cup diced celery
• * 2 teaspoons minced garlic
• * 1 1/2 cups peeled, cubed sweet potato (cut into small cubes)
• * 1 tablespoon minced fresh thyme or 1 tsp dried thyme (fresh is best!)
• * 1 1/2 cups reduced-sodium chicken broth
• * 1 teaspoon seafood seasoning (such as Old Bay seasoning or Seafood Magic)
• * 1 can (14 oz/398 mL) cream-style corn
• * 2 cans (5 oz/142 g each) whole baby clams, undrained
• * 8 ounces boneless, skinless salmon fillet, cut into small chunks
• * 1 can 2% evaporated milk or 1½ cups light (5%) cream
• * 1/4 cup all-purpose flour
• * 2 tablespoons chopped fresh parsley
• * Salt and freshly ground black pepper to taste

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Heat olive oil over medium heat in a large soup pot. Add chopped bacon and cook until bacon just begins to crisp. Add onions, celery, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Stir in sweet potatoes and thyme. Cook for 30 more seconds. Add chicken broth and seafood seasoning. Bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.
2. Stir in corn, clams (with liquid), and salmon. In a medium bowl or measuring cup, whisk together evaporated milk and flour until smooth. Add to pot. Mix well. Bring soup to a gentle boil. Reduce heat to medium-low and simmer, uncovered, until salmon is cooked through and soup thickens, about 3 minutes. Remove from heat. Add parsley, salt and freshly ground black pepper. Enjoy!