Salmon & Leek Chowder

Name: Salmon & Leek Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 slices reduced sodium bacon, chopped and divised; 1 stalk celery, chopped; 1 medium carrot, chopped; 2 cups (500 mL) peeled and chopped all-purpose potatoes; 1 medium onion; 4 cups (1 L) water; 1 cup (250 mL) 2% milk; 1 package Knorr® Cream of Leek Dry Soup Mix; 1 -lb. (450 g) salmon fillet, cut into 1-inch (2.5 cm) pieces; 2 Tbsp. (30 mL) chopped flat-leaf parsley

Salmon and chunks of fresh vegetables are simmered in cream of leek soup and topped with dill for a hearty chowder that is a source of calcium and vitamin C.

20 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

2 slices reduced sodium bacon, chopped and divised
1 stalk celery, chopped
1 medium carrot, chopped
2 cups (500 mL) peeled and chopped all-purpose potatoes
1 medium onion
4 cups (1 L) water
1 cup (250 mL) 2% milk
1 package Knorr® Cream of Leek Dry Soup Mix
1 -lb. (450 g) salmon fillet, cut into 1-inch (2.5 cm) pieces
2 Tbsp. (30 mL) chopped flat-leaf parsley

Cook bacon until crisp in large saucepan. Remove bacon and set aside; reserve drippings.
Cook celery, carrot, potatoes and onion in reserved drippings over medium-high heat, stirring frequently, until vegetables are tender, about 10 minutes. Stir in water, milk and Knorr® Cream of Leek Dry Soup Mix. Bring to boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. stir in salmon, until salmon flakes with a fork and vegetables are tender, about 5 minutes. Stir in parsley bacon. Top with finely chopped dill, if desired.