Salmon Chowder

Ingredients:

2 tablespoons olive oil
2 tablespoons Earth Balance buttery spread*
- for dairy, use any butter
4 strips chicken bacon (chopped)
1 medium onion (chopped)
2 garlic cloves (minced)
2 tablespoons XO Baking Co all-purpose flour
- for non gluten free, use any all-purpose flour)
3 cups of organic chicken stock/broth
2 cans salmon (drained)
1 large potato (diced)
2 cups Oatly Oat Milk*
- for dairy, use any milk
2 cups frozen corn

Directions:

1. Preheat a large stockpot on medium heat. Melt Earth Balance and Olive Oil.

2. Add the chopped bacon strips and saute for 2 to 3 minutes.

3. Add the onion and garlic and saute for an additional 4 minutes.

4. Add flour and cook for 2 minutes, continuing to stir.

5. Whisk in the chicken stock/broth and simmer, then reduce to low.

6. Stir in salmon, corn and potatoes. Simmering for 20 minutes or until potatoes are tender.

7. Stir in the milk and simmer 4 minutes.

8. Serve with added salt and pepper, to taste.

Servings: 8

Allergy free from:

Gluten

Wheat

Dairy*

Nuts

Fish

Egg

Soy