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.
- 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
- 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 let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
- Category: Mains