Quick Sockeye Chowder


We’ve got a couple of tricks up our sleeve for this fast sockeye salmon chowder. For a spicy variation add Cajun seasoning, southwest seasoning or red pepper flakes to taste.

Servings: 4

Cook Time: 16 mins.

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon

1 tablespoon butter

1 small onion, chopped

1 tablespoon flour

3 cups skim milk

2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)

1 can (8 oz.) drained or 1 cup frozen corn kernels

1 teaspoon dried thyme or dill weed

1/2 teaspoon salt

1/2 teaspoon lemon pepper or pepper blend seasoning

1/4 cup bacon bits, divided

2 tablespoons sherry, if desired

Directions

Drain salmon, reserving liquid; discard skin and bones (if any).  Break salmon into chunks, set aside.

Melt butter in 2-quart saucepan over medium heat.  Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a low boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits.  Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through.

To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun seasoning, southwest seasoning or red pepper flakes to taste.

Print Recipe