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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This creamy Salmon Chowder tastes as good as if served in a restaurant. The crumbled bacon on top adds extra crunch and flavor to the soup. Ingredients:
2 (8-ounce) salmon fillets |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup butter |
1 cup chopped onion |
1/2 cup chopped celery |
3 tablespoons all-purpose flour |
3 cups chicken broth |
1/2 teaspoon salt |
1 pound red potatoes, cut into 1/2-inch pieces |
1 (9-ounce) package frozen corn, thawed |
2 cups half-and-half |
6 thick-cut bacon slices, cooked and crumbled |
Directions:
1. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
2. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
3. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
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