SALMON CHOWDER

 

 

 

 

 

Salmon Chowder with Bacon
Yields 9
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Ingredients
  1. 2 (8-ounce) salmon fillets
  2. 1/2 teaspoon kosher salt
  3. 1/4 teaspoon freshly ground black pepper
  4. 1/4 cup butter
  5. 1 cup chopped onion
  6. 1/2 cup chopped celery
  7. 3 tablespoons all-purpose flour
  8. 3 cups chicken broth
  9. 1/2 teaspoon salt
  10. 1 pound red potatoes, cut into 1/2-inch pieces
  11. 1 (9-ounce) package frozen corn, thawed
  12. 2 cups half-and-half
  13. 6 thick-cut bacon slices, cooked and crumbled
Instructions
  1. Sprinkle salmon with kosher salt and pepper.
  2. Place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness.
  3. Flake fish into 1/2-inch pieces; set aside.
  4. Melt butter in a large Dutch oven over medium heat.
  5. Add onion and celery, and sauté 5 minutes or until tender.
  6. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute.
  7. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
  8. Add potato, reduce heat, and simmer 20 minutes or until potato is tender.
  9. Stir in corn and half-and-half. Cook 6 minutes or until heated.
  10. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
Adapted from My Recipes
Adapted from My Recipes
Straub's http://straubs.com/
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