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Salmon and Corn Chowder

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  Bacon slices 3 , cut crosswise into thin strips
  Onion 1 Medium, coarsely chopped
  Garlic 2 Clove (10 gm), minced
  Flour 2 Tablespoon
  Reduced-sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Unpeeled red potatoes 1 Pound, cut into 1/2-inch cubes
  Green bell pepper 1 Medium, diced
  Frozen corn 2 Cup (32 tbs), thawed
  Black pepper 1⁄4 Teaspoon
  Salmon fillet 1⁄2 Pound, cut into 1/2-inch cubes
  Low fat milk 1 Cup (16 tbs)
  Fresh dill sprigs/2 teaspoons dried dill 1⁄4 Cup (4 tbs), minced (Packed)

1. In a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. Drain the bacon on paper towels and set aside. Pour off all but 1 tablespoon of fat from the pan.
2. Add the onion and garlic to the pan and cook over medium-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.
3. Stir in the flour and cook, stirring constantly, until the flour is no longer visible, about 30 seconds. Add the broth and potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
4. Return the broth mixture to a boil over medium-high heat. Add the bell pepper, corn, and black pepper, and cook until the bell pepper is crisp-tender, about 5 minutes.
5. Transfer about half of the mixture to a food processor and puree until smooth, then return the puree to the saucepan. Return the mixture to a simmer over medium-low heat, add the salmon and milk, and cook until the salmon flakes easily, 3 to 5 minutes.
6. Remove the pan from the heat and stir in the dill. Serve the chowder garnished with the bacon.

Recipe Summary

Difficulty Level: 
South American
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Salmon And Corn Chowder Recipe