Salmon & Leek Chowder

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 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.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	250.0
Calcium (g)	8.0 %
Carbohydrates (g)	21.0 g
Fat (g)	8.0 g
Fiber (g)	2.0 g
Iron (g)	6.0 %
Protein (g)	21.0 g
Saturated Fat (g)	2.5 g
Sodium (g)	570.0 mg
Sugar (g)	5.0 g
Trans Fat (g)	0.0 g

TIP: Aim to eat least 2 servings of fish a week. Try this satisfying chowder tonight for a great way to add fish to your weeknight routine.
Each serving of this chowder provides 1 serving of vegetables and is a source of calcium and vitamin C.