Hearty Potato Leek and Salmon Chowder
This hearty chowder recipe featuring canned salmon with potatoes and leeks will be a guest favorite.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1 gal diced cooked potatoes
- ½ c butter
- 1 gal leeks, washed well and sliced
- 2 ½ Tbsp minced garlic
- 2 qt water
- 3 ½ qt low-sodium stock
- 1 qt milk
- 1 qt sour cream
- 2 lb grated sharp cheddar cheese
- 1 lb cooked bacon, crumbled
Nutrition Facts
calories
375
total fat
20.5g
saturated fat
10.9g
trans fat
0.5g
cholesterol
78mg
sodium
467mg
total carbohydrates
27g
fiber
2g
total sugars
4g
protein
22g
vitamin d
28%
calcium
33%
iron
9%
potassium
14%
Instructions
- Cook the potatoes and set aside.
- In large pot, melt butter and sauté leeks and garlic until leeks are tender (about 10 minutes).
- Stir in water and stock; simmer 10 minutes.
- Add half the potatoes and simmer 5 minutes
- Puree potato leek mixture with submersion blender until smooth.
- 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.
Nutrition Facts
calories
375
total fat
20.5g
saturated fat
10.9g
trans fat
0.5g
cholesterol
78mg
sodium
467mg
total carbohydrates
27g
fiber
2g
total sugars
4g
protein
22g
vitamin d
28%
calcium
33%
iron
9%
potassium
14%
