Creamy Salmon Chowder
Prep Time: 30 minutes • Cook Time: 32 minutes • Serves: 4
4 slices bacon (about 1/4 pound), cut crosswise into 1/4 inch pieces
1 large onion, chopped (about 1-1/2 cups)
1 medium celery rib, chopped (about 2/3 cup)
1 large red potato (about 8 ounces), unpeeled and cut into 1/2-inch chunks (about 1-3/4 cups)
2 cups less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup frozen whole kernel corn
1 cup half-and-half
1 tablespoon thinly sliced green onion
2 teaspoons finely chopped fresh dill
1. On microwave-safe large plate, heat frozen salmon in microwave oven on high 1 minute; salmon will still be partially frozen. With sharp knife, remove and discard skin; cut into 1-inch pieces.
2. In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate. To bacon drippings, add onion and celery; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in flour; cook 2 minutes. Add potato, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.
3. Reduce heat to medium; cook 8 to 10 minutes or until potato is almost tender. Add corn and salmon; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half-and-half, green onion, dill and bacon. Makes about 6 cups.
Approximate nutritional values per serving: 373 calories, 16 g total fat (7 g saturated), 72 mg cholesterol, 782 mg sodium, 28 g carbohydrate, 3 g fiber, 4 g sugars, 29 g protein