Hearty and rich, this salmon chowder recipe is a fantastic way to use leftover cooked salmon or canned salmon. Because it is made in the slow cooker, this chowder is ideal for nights when the kids have after school sports or activities.
This chowder is a meal all by itself. Just add a green salad and some crusty Italian or French bread, and you're good to go.Don't Miss: Corn Chowder Recipe
- 8 ounces. red potatoes, diced into 1/2-inch chunks
- 8 ounces. frozen corn
- 15 ounces. can creamed corn
- 1 small onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 2 cups vegetable or seafood broth
- 1 teaspoon. seafood seasoning, such as Old Bay
- 2 5 ounces. cans salmon, drained (or 1 cup leftover cooked salmon, flaked)
- 1 cup cream or half and half
- 3-5 dashes hot sauce (optional)
- 4-6 slices bacon, cooked, for garnish
- Add the potatoes, corn, creamed corn, onions, red peppers, jalapeno peppers, vegetable broth and seafood seasoning to the slow cooker. Cover, and cook on low for 7-8 hours or high for 3-4 hours.
- About 15 minutes before serving, ladle half of the mixture into a blender. With a kitchen towel on top of the blender (to avoid steam burns), puree the soup until thickened. Return to the slow cooker. Add the salmon and cream or half and half and the hot sauce, if using.
- Stir, and cook another 15 to 30 minutes. Taste, and add more seafood seasoning if necessary. Note: Slow cooking mutes the flavors of foods. It is quite likely you will need to season this soup before serving.
- Ladle the chowder into bowls, and top with crumbled bacon.
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|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|