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Salmon & Corn Chowder with Bacon

Prep time

10 min

Total time

50 min

Servings

Makes 6 servings, 1-1/3 cups chowder and 5 crackers each.

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    Ingredients
    • 2 tsp. oil
    • 1 onion, chopped
    • 2 stalks celery, finely chopped
    • 2 cloves garlic, minced
    • 2 Tbsp. flour
    • 3 cups milk
    • 3/4 lb. new potatoes (about 6), cut into 1/2-inch cubes
    • 1 can  (11 oz.) corn with red and green bell peppers, undrained
    • 3  sprigs fresh thyme
    • 6 oz. VELVEETA®, cut into 1/2-inch cubes
    • 2 Tbsp. Dijon mustard
    • 1-1/2 lb. salmon, skin removed, cut into 1-inch pieces
    • 6 slices chopped bacon, cooked
    •  RITZ Crackers
Preparation
  • Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
  • Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
  • Top chowder with bacon. Serve with crackers.

Recipe Tips

Serving SuggestionRound out the meal with a mixed green salad tossed with your favorite salad dressing.

Food FactsAtlantic salmon is in season from summer through early winter. When available, purchase it to prepare this flavorful chowder.

119294
Calories 540
% Daily Value*
Total Fat 25g
Saturated Fat 9g
Cholesterol 95mg
Sodium 1110mg
Total Carbohydrate 43g
Dietary Fiber 14g
Total Sugars 13g
Protein 37g
Vitamin A 20% DV
Vitamin C 35% DV
Calcium 45% DV
Iron 15% DV

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