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    You are in: Home / Recipes / Yankee Salmon Chowder Recipe
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    Yankee Salmon Chowder

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chef #573036's Note:

    I saw this on Rachael Ray's website and though it could be an interesting meal on a cold winter day. Let me know if you try it.

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    Units: US | Metric

    • 1/4 lb bacon, coarsely chopped
    • 3/4 lb baking potato, peeled and cut into cubes
    • 1 onion, chopped
    • 15 ounces creamed corn
    • 1 cup whole milk
    • 6 ounces piece salmon
    • salt and pepper


    1. 1
      In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk and 1 cup water and bring to a simmer. Add the salmon, lower the heat and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes.
    2. 2
      Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.

    Ratings & Reviews:

    • on September 20, 2009


      This was delicious. However, I did not follow the recipe exactly. I used leftover grilled salmon and corn on the cob instead of uncooked salmon and canned creamed corn. I doubled the milk and added about 1/2 c of water. Next time I might add a bit of fresh dill. My family loved it so I will be making it again soon.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yankee Salmon Chowder

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.4
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 5.7 g
    Cholesterol 47.4 mg
    Sodium 621.7 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 3.3 g
    Sugars 8.8 g
    Protein 17.5 g

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