Salmon & Corn Chowder with Bacon
Prep time10 min
Total time50min
ServingsMakes 6 servings, 1-1/3 cups chowder and 5 crackers each.
Ingredients
- 2 tsp. oil
- 1 onion, chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. flour
- 3 cups milk
- ¾ 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
- 1½ 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 Suggestion
Round out the meal with a mixed green salad tossed with your favorite salad dressing. - Food Facts
Atlantic salmon is in season from summer through early winter. When available, purchase it to prepare this flavorful chowder.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 540 |
| % Daily Value* | |
| Total fat 25g | |
| Saturated fat 9g | |
| Cholesterol 95mg | |
| Sodium 1110mg | |
| Carbohydrate 43g | |
| Dietary fiber 14g | |
| Total sugars 13g | |
| Protein 37g | |
| Vitamin A | 20 %DV |
| Vitamin C | 35 %DV |
| Calcium | 45 %DV |
| Iron | 15 %DV |