Name: Quick Salmon Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 tbsp olive oil; 2 tbsp butter; 4 strips bacon, chopped; 2 small onions, finely diced; 2 cloves garlic, finely minced; 2 tbsp flour; 3 cups chicken stock; 2 (6 oz) cans boneless skinless salmon, drained; 1 large Russet potato, roughly diced; 2 cups half-and-half cream; 1/2 tsp Old Bay seasoning; 2 cups frozen whole kernel corn

Description

This quick salmon chowder is based on canned salmon, which makes it perfect for a busy weeknight - all you need to whip up a satisfying meal is a few other pantry staples. If you prefer, you can substitute 1 cup of leftover cooked salmon chopped into bite-sized pieces.

Ingredients

Scale

2 tbsp olive oil
2 tbsp butter
4 strips bacon, chopped
2 small onions, finely diced
2 cloves garlic, finely minced
2 tbsp flour
3 cups chicken stock
2 (6 oz) cans boneless skinless salmon, drained
1 large Russet potato, roughly diced
2 cups half-and-half cream
1/2 tsp Old Bay seasoning
2 cups frozen whole kernel corn

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Instructions

In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Mains