Salmon & Leek Chowder
Time & Servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
2 slices reduced sodium bacon, chopped and divised0Piller's Back Bacon Cornmeal Coated Fully Cooked ~ 1KG$16.68 • Ea
1 stalk celery, chopped
1 medium carrot, chopped0Sweet Baby Carrots ~ 1.5LB$6.20 • Ea
2 cups peeled and chopped all-purpose potatoes0Sweet Potatoes ~ 5LB$7.44 • Ea
1 medium onion0Yellow Onions ~ 10LB$7.90 • Ea
4 cups water
1 cup 2% milk0Natrel Lactose Free Partly Skimmed Milk 2% 2L$5.19 • Ea
1 package Knorr® Cream of Leek Dry Soup Mix
1 -lb. salmon fillet, cut into 1-inch (2.5 cm) pieces0Kirkland Farmed Atlantic Salmon Fillet Skinless ~ 2KG$51.28 • Ea
2 Tbsp. chopped flat-leaf parsley
- Cook bacon until crisp in large saucepan. Remove bacon and set aside; reserve drippings.
- Cook celery, carrot, potatoes and onion in reserved drippings over medium-high heat, stirring frequently, until vegetables are tender, about 10 minutes. Stir in water, milk and Knorr® Cream of Leek Dry Soup Mix. Bring to boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. stir in salmon, until salmon flakes with a fork and vegetables are tender, about 5 minutes. Stir in parsley bacon. Top with finely chopped dill, if desired.
- TIP: Aim to eat least 2 servings of fish a week. Try this satisfying chowder tonight for a great way to add fish to your weeknight routine.
- Each serving of this chowder provides 1 serving of vegetables and is a source of calcium and vitamin C.