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
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.
