Creamy Salmon Chowder, Version II

1. 1

   Cut the bacon into small pieces and fry in a soup pot until crisp. Transfer the bacon to a paper towel.

2. 2

   Add the chopped onion to the bacon drippings and cook until the onion softens slightly. Add the chicken stock, scalloped potato mix, the undrained can of corn, and freshly ground pepper (to taste). Bring to a boil, then simmer for about 20 minutes.

3. 3

   Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with a meat pounder and add them to the pot. Check the remaining filet for stray bones and remove them. Cut the salmon into 1/2 inch to 3/4 inch cubes and set aside.

4. 4

   When the potatoes are rehydrated but still slightly firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

• Calories 449.68 kcal High
• Protein 21.8 g Good Source
• Carbs 58.6 g Moderate
• Total Fat 13.19 g Moderate
• Saturated Fat 2.39 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 36.83 mg Moderate
• Sodium 1118.04 mg High
• Fiber 3.5 g Moderate
• Sugar 4.2 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 93.72 mg Low Source
• Iron 1.36 mg Low Source
• Potassium 667.09 mg Moderate
• Vitamin A 27.84 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.63 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅