45m$29.73No-Bacon Salmon Chowder
Creamy salmon chowder with Yukon Gold potatoes, corn, celery, onion, and whole milk, made without bacon. This hearty pescatarian soup uses vegetable broth and salmon as the only meat or seafood.
- Energy
- 583 calories per serving
- Protein
- 32.6 g per serving
- Carbs
- 48.8 g per serving
- Fat
- 27.9 g per serving
- Sodium
- 866 mg per serving
Shopping options
Skinless salmon fillets
1 Pound
Private Selection® Farm Raised Norwegian Atlantic Skinless Salmon Portion
67%
Yellow onion
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
Vegetable broth
2 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
50%
Unsalted butter
3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
Dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Celery
2 Count
Sleeved Celery
100%
Corn kernels
1.5 Cup
Simple Truth Organic® Frozen Corn Whole Kernel Cut
74%
Whole milk
2 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
50%
All-purpose flour
2 Tablespoon
Kroger® Bleached All Purpose Flour
1%
Yukon Gold potatoes
1 Pound
Yukon Gold Potatoes
89%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- skinless salmon fillets-1 lb
- Yukon Gold potatoes-1 lb
- whole milk-2 cups
- celery-2 stalk
- yellow onion-1 medium
- vegetable broth-2 cups
- corn kernels-1.5 cups
- unsalted butter-3 tbsp
- all-purpose flour-2 tbsp
- dried thyme-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Dice the onion, slice the celery, cut the potatoes into 1/2-inch cubes, and cut the salmon into 1-inch pieces.
Keep the knife blade angled away from fingers while cutting vegetables and salmon.
Wash hands, knife, and cutting board after handling raw salmon to reduce cross-contamination.
In a large pot, melt the butter over medium heat. Add the onion and celery, then cook until softened, about 5 minutes.
Sprinkle in the flour, thyme, salt, and black pepper. Stir constantly and cook the flour mixture for 1 minute.
Slowly stir in the vegetable broth until smooth, then add the potatoes. Bring to a gentle boil, reduce to a simmer, and cook until the potatoes are tender, about 12 to 15 minutes.
Stir slowly when adding broth to reduce splashing from the hot pot.
Stir in the corn and whole milk. Keep the soup at a gentle simmer and do not boil.
Add the salmon pieces and cook for 5 to 7 minutes, until the salmon is opaque and flakes easily and the chowder is creamy.
Cook salmon to an internal temperature of 145°F.
Taste and adjust seasoning if needed, then serve hot.
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