Hearty Potato Leek and Salmon Chowder
When the weather turns chilly, this warm, satisfying chowder is the perfect antidote.
Ingredients
- 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 2 cups diced cooked potatoes
- 1 Tablespoon butter
- 2 cups leeks, washed well and sliced
- 1 teaspoon minced fresh garlic
- 1 cup water
- 14.5 oz low-sodium stock (1 3/4 cup)
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup grated sharp Cheddar cheese
- 2 slices cooked bacon, crumbled (optional)
Nutrition Facts
calories
375
total fat
20.5g
saturated fat
10.9g
trans fat
0.5g
cholesterol
78mg
sodium
467mg
total carbohydrates
27g
fiber
2g
total sugars
4g
protein
22g
vitamin d
28%
calcium
33%
iron
9%
potassium
14%
Instructions
- Cook the potatoes and set aside.
- In 2-quart saucepan, melt butter and sauté leeks and garlic until leeks are tender (about 10 minutes).
- Stir in water and stock; simmer 15 minutes.
- The last 5 minutes of simmering, add half the potatoes.
- In food processor or blender, puree potato leek mixture until smooth.
- Return to saucepan.
- Over low heat, add in half the cheese and slowly whisk in the milk and sour cream.
- Fold in the remaining potatoes and salmon.
- Heat through. Top with remaining cheese and crumbled bacon.
Nutrition Facts
calories
375
total fat
20.5g
saturated fat
10.9g
trans fat
0.5g
cholesterol
78mg
sodium
467mg
total carbohydrates
27g
fiber
2g
total sugars
4g
protein
22g
vitamin d
28%
calcium
33%
iron
9%
potassium
14%
