Salmon and Corn Chowder Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Ingredients
| 3 slices of bacon, cut crosswise into thin strips | ||
| 1 medium onion, coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Sodium chicken broth | 2 1/2 Cup (16 tbs) | |
| 1 pound unpeeled red potatoes, cut into 1/2-inch cubes | ||
| Green bell pepper | 1 Medium, diced | |
| Frozen corn | 2 Cup (16 tbs), thawed | |
| Black pepper | 1/4 Teaspoon | |
| 1/2 pound salmon fillet, cut into 1/2-inch cubes | ||
| Milk fat | 1 Cup (16 tbs) | |
| Minced dill | 1/4 Cup (16 tbs), dried | |
Directions
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.
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.
Chef
