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Salmon Chowder
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Provided By:
Ruth Cousineau

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    • This easy meal in a bowl is so welcome on a cold evening and it feeds a crowd. Serve some whole-grain bread and a salad along side.

    Ingredients

    Serves:

      • 6 strips thick-cut bacon, cut into 1/2-inch pieces, about 1/2 pound
      • 2 tablespoons unsalted butter
      • 1 large onion, coarsely chopped
      • 1 large red bell pepper, coarasely chopped
      • 3 large russet potatoes, peeled and cut into 1-inch pieces
      • 1 16-ounce package frozen corn kernels
      • 1/4 cup all-purpose flour
      • 1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
      • 1/4 cup chopped fresh chives

    Directions

    Cook bacon in a 5 to 6-quart heavy pot until crisp, 7 to 8 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 2 Tbsp fat from pot and butter, onion, bell pepper, potatoes, corn, 1 tsp salt and ½ tsp pepper. Cook, covered, stirring occasionally, until vegetables begin to soften, 12 to 15 minutes.

    Stir in flour and cook, uncovered, stirring often, 2 minutes, then add milk and simmer, stirring occasionally, until potatoes are almost tender, 8 to 10 minutes. Add salmon and simmer just until salmon is cooked through, 4 to 5 minutes more. Stir in chives and reserved bacon.

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