Salmon & Corn Chowder with Bacon

Name: Salmon & Corn Chowder with Bacon
Prep time: 10 min
Total time: 50 min
Yield: 6
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 corn with red and green bell peppers, undrained; 3 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 bacon, cooked; RITZ Crackers

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.