Salmon & Leek Chowder

Time & Servings
6 servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
Ingredients
  • 2 slices reduced sodium bacon, chopped and divised
    Piller's Back Bacon Cornmeal Coated Fully Cooked ~ 1KG
    $16.68 • Ea
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  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
    Sweet Baby Carrots ~ 1.5LB
    $6.20 • Ea
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  • 2 cups peeled and chopped all-purpose potatoes
    Sweet Potatoes ~ 5LB
    $7.44 • Ea
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  • 1 medium onion
    Yellow Onions ~ 10LB
    $7.90 • Ea
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  • 4 cups water
  • 1 cup 2% milk
    Natrel Lactose Free Partly Skimmed Milk 2% 2L
    $5.19 • Ea
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  • 1 package Knorr® Cream of Leek Dry Soup Mix
  • 1 -lb. salmon fillet, cut into 1-inch (2.5 cm) pieces
    Kirkland Farmed Atlantic Salmon Fillet Skinless ~ 2KG
    $51.28 • Ea
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  • 2 Tbsp. chopped flat-leaf parsley
Directions
  • 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.