Salmon & Leek Chowder

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


  • 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

  1. Cook bacon until crisp in large saucepan. Remove bacon and set aside; reserve drippings.

  2. 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.

  1. 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.\nEach serving of this chowder provides 1 serving of vegetables and is a source of calcium and vitamin C.

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