Quick And Easy Salmon Chowder
A rich, creamy salmon chowder with potatoes, green onions, and savory spices, perfect for a comforting meal that combines seafood flavor with hearty textures.
Ingredients
- 2 (10 oz.) cans cream of potato soup ⓘ
- 2 cans milk ⓘ
- 1 (15 oz.) can boiled potatoes, sliced ⓘ
- 2 (7.5 oz.) cans Rubensteins red salmon ⓘ
- 4 Tbsp. green onion, chopped ⓘ
- 1/2 tsp. chopped garlic ⓘ
- 1/8 tsp. cinnamon ⓘ
- black pepper to taste ⓘ
- 1/3 lb. bacon, fried and drained ⓘ
- 1/2 cup grated Cheddar cheese
Instructions
- Mix the cream of potato soup, milk, sliced boiled potatoes, chopped garlic, cinnamon, and black pepper in a pan.
- Add the fried and drained bacon to the mixture.
- Heat at moderate temperature, stirring occasionally, but do not let it boil.
- Add the red salmon during the last 2 to 3 minutes of heating.
- Stir in chopped green onions and grated Cheddar cheese before serving.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or a dollop of sour cream. If you don't have salmon, canned tuna can be a great substitute. Fresh herbs like dill or parsley can enhance the flavor. Adjust the cinnamon based on your taste preference; it adds a unique warmth to the dish. Be sure to stir gently to keep the salmon pieces intact.
Serving Suggestions
Serve the chowder hot, garnished with additional green onions and a sprinkle of cheese for extra flavor. It pairs beautifully with crusty bread or crackers. For a complete meal, consider serving with a side of Gary'S Tomato Salad or Bonfire Lettuce Salad for a refreshing contrast to the rich chowder.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cream to separate. You can also microwave it in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Salmon Chowder contains roughly 1632 calories, with 38g protein, 243g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (138% of the Daily Value), iron (101% of the Daily Value), and potassium (89% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon. Cook it separately until flaky and add it to the chowder during the last few minutes of heating. This allows the flavors to meld together without overcooking the salmon.
Is there a way to make this recipe healthier?
To make the chowder healthier, opt for low-fat cream of potato soup and use turkey bacon instead of regular bacon. You can also add more vegetables, such as carrots or celery, to increase the nutritional value while maintaining flavor.
Can I freeze the chowder?
It's not recommended to freeze the chowder due to the dairy ingredients, which can separate when thawed. However, if you must, use a freezer-safe container and consume it within 1-2 months. Reheat gently after thawing to minimize texture changes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).