Email to Cat      

Yankee Salmon Chowder

Source of Recipe


Everyday with Rachael Ray, December / January 2009



List of Ingredients



• ¼ pound sliced bacon, coarsely chopped
  
• ¾ pound baking potatoes, peeled and cut into cubes
  
• 1 onion, chopped
  
• 1 (15-ounce) can creamed corn
  
• 1 cup whole milk
  
• 1 (6-ounce) piece salmon
  
• Salt and pepper
  






Instructions



1. In a medium pot, cook the bacon over medium heat until the fat renders. Transfer the bacon to a paper towel to drain, reserving 2 tablespoons fat in the pot.
   
   
2. Add the potatoes and onion and cook over medium-high heat, stirring often, for 3 minutes. Stir in the creamed corn, milk, and 1 cup water and bring to a simmer.
   
   
3. Add the salmon, lower the heat, and simmer until the potatoes are tender and the salmon is cooked through, about 15 minutes. Using a fork, break up the salmon into small chunks. Stir in the cooked bacon and season with salt and pepper.
   
   Makes 4 servings.
   
   PREP: 10 minutes
   COOK: 25 minutes