Salmon and Corn Chowder
"Recipes using calcium-rich canned salmon from Good Food Magazine March 1988"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 slices bacon
- 1⁄2 cup chopped onion
- 1 garlic clove, chopped
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 cup diced pared potato
- 1 (7 1/2 ounce) can salmon, drained
- 1 (8 ounce) can corn kernels, drained
- 1⁄4 cup diced red bell pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
directions
- Fry bacon in large heavy saucepan until crisp.
- Drain on paper towels.
- Add onon to bacon fat and cook, stirring occasionally, over low heat about 5 minutes.
- Stir in garlic and cook 2 minutes.
- Add flour and stir until blended.
- Gradually stir in milk and increase heat to medium.
- Cook, stirring frequently, until slightly thickened, about 5 minutes.
- Add potatoes and simmer covered until tender, about 15 minutes.
- Stir in salmon and corn and heat through.
- Stir in bell pepper and heat 2 minutes.
- Season with salt and pepper.
- Crumble bacon and sprinle over chowder.
- Serve hot (and with some nice ale, if you have it)!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a very nice chowder. I used fresh salmon that I had poached a head of time. I also used fresh corn. I added it about 2 minutes before the salmon. Next time I will add the pepper a little early so it is softer. And yes! it goes great with a nice beer!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
