Salmon & Corn Chowder with Bacon

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 facts

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.