Salmon Chowder Bread Bowl
35 minutes 2 servings
This salmon chowder bread bowl is the perfect way to indulge. Imagine a creamy chowder brimming with tender chunks of salmon, potatoes, and bacon, all nestled inside a crusty bread bowl. The rich, savory flavors of the chowder blend beautifully with the rustic bread.
Ingredients
2 cans Trident Wild Pink Salmon 14.75 can, bones removed
2 Tbsp butter
2 stalks celery, diced
1 carrot, diced
1 onion, diced
1 yellow bell pepper, diced
2 cloves garlic, minced
3 cups red potatoes, diced
2 cups chicken broth
½ tsp black pepper
1 tsp onion powder
¼ tsp dried thyme
½ tsp dried dill
1 ½ cups heavy cream
4 strips of bacon, cooked and chopped
2 sourdough boules
Chopped parsley, for garnish
Bacon bits, for garnish
Oyster crackers, for serving
Directions
Melt butter in a large pot over medium heat. Add celery, carrot, onion, and bell pepper. Sauté until translucent, 4 to 5 minutes. Stir in garlic, and cook for one more minute.
Add potatoes, chicken broth, Trident Wild Pink Salmon, black pepper, onion powder, dill and thyme. Cover and bring to a simmer over medium heat until potatoes are tender, about 10 minutes.
Reduce heat to medium-low and stir in the heavy cream. Add the chopped bacon (reserve a few bacon bits for garnishing at the end) and continue to cook until it returns to a simmer and thickens slightly.
Meanwhile, hollow out the bread bowls. Cut a quarter or so off of the top, then remove bread from the inside, leaving the bottom of the loaf intact. The bowl should be about 1 inch thick.
Ladle the hot soup into the bread bowls and top with extra bacon bits and parsley to garnish. Serve with oyster crackers and enjoy!
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