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Salmon & Corn Chowder with Bacon

Salmon & Corn Chowder with Bacon

Prep time10 min
Total time50min
ServingsMakes 6 servings, 1-1/3 cups chowder and 5 crackers each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 25g 
   Saturated fat 9g 
Cholesterol 95mg 
Sodium 1110mg 
Carbohydrate 43g 
   Dietary fiber 14g 
   Total sugars 13g 
Protein 37g 
Vitamin A20 %DV
Vitamin C35 %DV
Calcium45 %DV
Iron15 %DV

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