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Salmon and Corn Chowder

Fresh, creamy, and delicious!

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Salmon and Corn Chowder

Summary

Yield
6 Servings

Ingredients

1⁄2 pound
red or russet potatoes
1⁄2 pound
bacon, sliced, cut crosswise into 1/4" wide strips
1 cup
green onions, sliced
1  
onion, peeled and diced into 1/4" cubes
1 cup
fresh or frozen corn
1 tablespoon
garlic (3 cloves), finely chopped
1 teaspoon
fresh thyme, finely chopped or 1/2 tsp. dry thyme
1  
bay leaf
3 cups
whole milk
2⁄3 cups
heavy cream
1 1⁄2 pound
piece of salmon fillet, skin discarded and fish cut into 1" pieces
1⁄2 teaspoon
salt
1⁄4 teaspoon
black pepper
2 teaspoons
fresh lemon juice

Instructions

  1. Cut potatoes into 1/2" cubes and hold in cold water; set aside.
  2. Cook bacon in a 5-quart heavy pot over moderate heat for about 6 minutes, stirring occasionally, until all the fat renders out.
  3. Add green onions, onions, corn, garlic, thyme, bay leaf and cook over moderately low heat for about 5 minutes, stirring occasionally, until green onions are tender.
  4. Add milk and cream and bring just to a boil.
  5. Reduce het to moderately low.
  6. Add cubed potatoes, salt and pepper and cook for about 8 minutes, gently stirring occasionally, until the potatoes become tender.
  7. Add in the salmon and lightly simmer until the salmon is just cooked through and begins to break up as you stir, 5-8 minutes.
  8. Stir in lemon juice.
  9. Add additional salt and pepper to taste.
  10. Discard bay leaf before serving.
  11. Serve with crusty French bread and lots of crackers.
  12. Optional: Adjust the thickness with broken up saltine or soda

RECIPE TAGS

  • Fish & Seafood
  • Soups & Stews

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