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Salmon Chowder

Photo: Ralph Anderson; Styling: Mindi Shapiro
Yield Makes 9 cups
This creamy Salmon Chowder tastes as good as if served in a restaurant. The crumbled bacon on top adds extra crunch and flavor to the soup.

Ingredients

  • 2 (8-ounce) salmon fillets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1 pound red potatoes, cut into 1/2-inch pieces
  • 1 (9-ounce) package frozen corn, thawed
  • 2 cups half-and-half
  • 6 thick-cut bacon slices, cooked and crumbled

How to Make It

  1. Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.

  2. Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.

  3. Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.