Hearty Potato Leek and Salmon Chowder When the weather turns chilly, this warm, satisfying chowder is the perfect antidote. Total Time 45 minutes Servings 4 servings Ingredients Share 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless 2 cups diced cooked potatoes1 Tablespoon butter2 cups leeks, washed well and sliced1 teaspoon minced fresh garlic1 cup water14.5 oz low-sodium stock (1 3/4 cup)1/2 cup milk1/2 cup sour cream1 cup grated sharp Cheddar cheese2 slices cooked bacon, crumbled (optional) 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. In this Recipe: Alaskan Pink Salmon