Prep 30 mins
Cook 30 mins
No corn, no chicken broth. This salmon chowder is a bit different. Even picky eaters and kids like it. Found this recipe on the internet.
- 3 slices bacon, diced
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2-1 teaspoon dried thyme
- 1 bay leaf
- 2 (8 ounce) bottles clam juice
- 6 small red potatoes, unpeeled
- 2 cups milk or 2 cups light cream
- 1 cup water
- 1 green peppers or 1 red pepper, thinly sliced
- 1 lb salmon, cut in 1/2 inch pieces
- 1 teaspoon dried dill (optional) or 1 teaspoon fresh dill (optional)
- cooked white rice (optional)
- Put bacon in a soup pot and heat over low heat.
- Add the onion, celery, thyme, and bay leaf.
- Cook until veggies are soft (10 mins).
- Add clam juice.
- Dice potatoes and add to the soup pot.
- Simmer until potatoes are just tender (10 mins).
- Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins).
- Remove bay leaf.
- Adjust seasonings.
- Serve with cooked rice and a crusty bread.
We loved this chowder! It is full of flavor and lovely color. I made as directed, using milk. The clam juice adds so much of the flavor to this wonderful chowder. Thank you for sharing this recipe, Kathy!
This is an excellent chowder. I used lobster (because I had to use it up) instead of salmon and replaced the dill with a squeeze of lemon. It's very quick to make and yield a full rich flavor. The use of the clam juice is what makes this in my opinion.