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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipes using calcium-rich canned salmon from Good Food Magazine March 1988 Ingredients:
2 slices bacon |
1/2 cup chopped onion |
1 garlic clove, chopped |
2 tablespoons all-purpose flour |
3 cups milk |
1 cup diced pared potato |
1 (7 1/2 ounce) can salmon, drained |
1 (8 ounce) can corn kernels, drained |
1/4 cup diced red bell pepper |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Fry bacon in large heavy saucepan until crisp.
2. Drain on paper towels.
3. Add onon to bacon fat and cook, stirring occasionally, over low heat about 5 minutes.
4. Stir in garlic and cook 2 minutes.
5. Add flour and stir until blended.
6. Gradually stir in milk and increase heat to medium.
7. Cook, stirring frequently, until slightly thickened, about 5 minutes.
8. Add potatoes and simmer covered until tender, about 15 minutes.
9. Stir in salmon and corn and heat through.
10. Stir in bell pepper and heat 2 minutes.
11. Season with salt and pepper.
12. Crumble bacon and sprinle over chowder.
13. Serve hot (and with some nice ale, if you have it)!
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