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Smoky Salmon Chowder

Salmon Recipes

Bumble Bee Recipes - Smoky Salmon Chowder

Smoky Salmon Chowder

Wild premium salmon, chunks of potatoes, and smoked paprika are the stars of this spin on classic New England style clam chowder — providing all the flavor and creaminess of traditional chowder, and just half the fat. Pureeing a portion of the potatoes with the broth helps thicken up the soup just the right amount.

Prep Time: 45 minutes
Servings: 6


1 can (5 oz) Prime Filet Skinless Boneless Salmon

2 teaspoons butter

4 shallots, finely chopped

2 stalks celery, chopped

1 teaspoon olive oil

4 cups low sodium chicken broth

1 bay leaf

1 cup water

1 pound red potatoes (3/4 pound skin on, cubed; 1/4 pound whole peeled)

1 cup frozen corn, thawed

1 can (12 oz) low fat evaporated milk

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1/4 teaspoon black pepper

1/4 teaspoon smoked paprika

1/8 teaspoon salt


In a heavy sauce pan or dutch oven, melt butter over medium heat. Stir and cook for one minute to coat vegetables in butter, then add olive oil. saute until softened, 5 minutes. Add chicken broth, water and bay leaf and simmer for 10 minutes. Add potatoes and corn to soup broth and simmer an additional 15 minutes. While soup is simmering, bring a small pot of water to a boil, add whole potatoes, boil 15 minutes. Add the evaporated milk, salmon, and herbs to the soup pot. Drain water from potato pot. Add 1/2 cup of the soup broth to the potatoes. Blend potatoes with broth with a hand blender. Add potato puree to soup. Season with salt and pepper to taste. Continue to simmer for another 10 minutes. Remove bay leaf and serve.

Nutrition Information

For one serving (391g) - 1 cup: Calories 222 (45 from fat), Fat 4g (Saturated 2g), Trans Fat 0g, Cholesterol 10mg, Sodium 296mg, Total Carbohydrate 32g, Fiber 2g, Sugars 5g, Protein 15g

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