Salmon Chowder
Source of Recipe
Coastal Living, March 2007
List of Ingredients
- 2 (8-ounce) salmon fillets
- � tsp kosher salt
- � tsp freshly ground pepper
- � cup butter
- 1 cup chopped onion
- � cup chopped celery
- 3 Tbsp all-purpose flour
- 3 cups chicken broth
- � tsp salt
- 1 pound red potatoes, cut into �-inch pieces
- 1 (9-ounce) package frozen corn, thawed
- 2 cups half-and-half
- 6 thick-cut bacon slices, cooked and crumbled
Instructions
- Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400�F for 15 minutes or until desired degree of doneness. Flake fish into �-inch pieces; set aside.
- Melt butter in a large Dutch oven over medium heat. Add onion and celery, and saut� 5 minutes, or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in � teaspoon salt.
- Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked bacon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
Yield: Makes 9 cups
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