We are big fans of a warm, creamy New England chowder. Here’s our take to strike a balance between satisfying and healthy.

Macros Per Serving:
Calories: ~605 kcal
Protein: ~43 g
Fat: ~31 g
Carbohydrates: ~39 g

Ingredients:

• 4 slices bacon
• 2 medium onions, finely chopped
• 6 large ribs celery, finely chopped
• 4 tbsp all purpose flour
• 1 liter fish broth (I like Aneto)
• 1 quart 2% milk (I use Fairlife for extra protein)
• 1 pound Yukon Gold (or other waxy) potatoes cut into 1/2 inch cubes
• 2 bay leaves
• 1.5 lb salmon, cubed into 1 inch chunks
• 8 oz smoked salmon, cut into small strips
• Minced dill to taste (optional)
• Lemon to taste (optional)
• Hot sauce to taste (optional)
• Crackers for serving (optional)

Recipe

1. Cook the bacon in a pot over medium heat, stirring occasionally. Continue until the pork begins to brown and crisp in spots, about 7 minutes.
2. Add the onion and celery to the pot. Season gently with salt and pepper. Cook, stirring occasionally, until the onions are softened but not browned, about 3 minutes.
3. Sprinkle the flour into the pot and cook, stirring constantly, until there is no raw flour remaining.
4. Gradually stir in the fish broth, followed by the milk. Add the potatoes and bay leaf, then bring the mixture to a simmer.
5. Let the chowder simmer, stirring occasionally, until the potatoes are fully tender, about 12 minutes.
6. Stir in the salmon and simmer just until it is cooked through, about 3 minutes.
7. While the chowder is still hot, gently fold in the smoked salmon. Taste and adjust seasoning with salt and pepper.
8. Serve the chowder immediately, garnished with minced dill, lemon hot sauce, and crackers.

Yields 6-8 servings