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Salmon Chowder

Source of Recipe


Coastal Living, March 2007



List of Ingredients



• 2 (8-ounce) salmon fillets
  
• ½ tsp kosher salt
  
• ¼ tsp freshly ground pepper
  
• ¼ cup butter
  
• 1 cup chopped onion
  
• ½ cup chopped celery
  
• 3 Tbsp all-purpose flour
  
• 3 cups chicken broth
  
• ½ tsp salt
  
• 1 pound red potatoes, cut into ½-inch pieces
  
• 1 (9-ounce) package frozen corn, thawed
  
• 2 cups half-and-half
  
• 6 thick-cut bacon slices, cooked and crumbled
  






Instructions



1. 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 ½-inch pieces; set aside.
   
   
2. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 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 ½ teaspoon salt.
   
   
3. 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