This hearty, flavorful soup recipe is incredible when you want a quick and easy dinner on a chilly night. The potatoes, bacon and corn provide the traditional chowder flavors, with healthy salmon to switch it from a traditional clam or corn chowder.
Ingredients
8oz.bacon, chopped
2tablespoonswater
3-4medium shallots, chopped
2ribs celery, chopped
2tablespoonsall purpose flour
1cupclam juice
3cupswhole milk
1poundnew potatoes, diced
1cupsweet corn
1poundsalmon, roughly chopped
Salt and pepper
Lemons, garnish
Oyster crackers, garnish
Instructions
In a sturdy pot over medium heat, add chopped bacon and water. Water will help fat render out of bacon. Cook until bacon is crispy, 6-7 minutes.
When bacon is browned, drain off all but about 2 tablespoons of bacon grease and add chopped shallots and celery. Cook for a few minutes and then stir in all-purpose flour.
After flour, slowly stir in clam juice and milk. Add potatoes and bring to a simmer. Turn heat down to low and simmer until potatoes are tender, about 7-8 minutes.
Prep your salmon by removing any pin bones from the fish and also cutting off skin. Cut salmon into about 1/2-inch chunks.
When potatoes are cooked through, add corn and salmon to the chowder. Cook for 2-3 minutes until salmon is just cooked through. Taste and season with salt and pepper.
Serve chowder immediately with fresh lemon and oyster crackers.