Delicious Salmon Kale Chowder

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Easy to make and super tasty - Enjoyed by everyone in my family. Even the one who doesn't like seafood.

Preparation time: 15 minutes
Cooking time: 20-25

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: n g 

Tags: soup · dinner · fish · easy · lunch · seafood ·


1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 ½ – 2 cups of chopped kale
1 pouch of Birdseye southwest frozen corn
(or a cup of frozen or fresh corn with aprox ½ cup of a combo of diced red & green pepper, and finely diced onion)
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon of Itallian seasoning
1 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 (1 1/2-pound) piece salmon fillet (skin discarded and fish cut into 1-inch pieces
Old Bay seasoning (sprinkle on salmon)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon juice


Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, kale, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.


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