Creamy Salmon Corn Chowder
Ingredients
The chowder base
-
3-4
slices
bacon
-
4
tablespoons
unsalted butter
-
4
tablespoons
all-purpose flour
-
½
cup
chopped carrots
-
½
cup
chopped celery
-
½
cup
chopped onions
-
3
cloves
garlic
-
2
cups
broth or stock
-
1
pound
potatoes
-
10
oz
corn
-
1
teaspoon
seafood seasoning
-
1
cup
heavy whipping cream
The salmon
-
1-1½
pounds
raw salmon
-
1
teaspoon
olive oil
-
½
teaspoon
smoked paprika
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
Instructions
- Cook the bacon in a Dutch oven until crispy, then remove and set aside.
- Drain excess bacon fat, leaving a little for flavor, and melt the butter in the pot.
- Add flour gradually to create a roux, then stir in the chopped celery, onions, and carrots.
- Cook the vegetables until soft, then add minced garlic and cook until fragrant.
- Pour in the broth, add diced potatoes, corn, cooked bacon, and seasonings, and stir well.
- Cover and simmer until the potatoes are fork-tender.
- While the soup simmers, season the salmon with olive oil and spices, then cook using your preferred method.
- Once the potatoes are tender, stir in the heavy cream and then add the cooked salmon.
- Serve hot.
Nutrition Facts (estimated)
Servings
8 cups
Calories
370
Total fat
23g
Total carbohydrates
21g
Total protein
20g
Sodium
mg
Cholesterol
mg
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