Creamy Salmon Chowder
Prep: 25 minutes
Cook: 32 minutes • Serves: 8
2 medium celery ribs, chopped
1 large yellow onion, chopped
3 tablespoons all-purpose flour
2 large red potatoes (about 1 pound), unpeeled and each cut into 1/2-inch chunks
2 cups less-sodium chicken broth
1 teaspoon salt
1/4 teaspoon ground white pepper
1-1/2 pounds salmon fillet, skin removed, cut into 1-inch pieces
1-1/4 cups frozen whole kernel corn
2 cups half and half
1 tablespoon finely chopped fresh dill
1 tablespoon thinly sliced green onion
1. In 5- to 6-quart saucepot, cook bacon over medium heat 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate.
2. In same saucepot with drippings, cook celery and yellow onion 8 minutes or until tender, stirring occasionally. Stir in flour; cook 2 minutes. Add potatoes, broth, salt and pepper; heat to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook 8 minutes or until potatoes are almost tender. Add salmon and corn; cook 6 minutes or until salmon turns opaque throughout. Stir in half and half, dill, green onion and bacon. Makes about 12 cups.
Approximate nutritional values per serving (1-1/2 cups):
318 Calories, 14g Fat (6g Saturated), 72mg Cholesterol,
591mg Sodium, 26g Carbohydrates, 2g Fiber, 23g Protein