Salmon and Corn Chowder

One of my favorite winter meals is a good hearty Salmon and Corn Chowder, Easy to make in as little as 30 minutes.

Here is a video to see the fast and dirty way to prepare this recipe. Don't forget to leave a comment to tell me how you lik it.

Salmon and Corn Chowder

Salmon Chowder

Ingredients: 

·         3 slices bacon, diced (pork, turkey or vegetarian)

·         1 large yellow onion, diced

·         2 stalks celery, diced

·         1 ½ cup of frozen corn

·         2 carrots, diced

·         2 cups low-sodium chicken or vegetable broth

·         1/2 cup cream

·         1/2 cup half-and-half

·         1 1/2 pound skinless salmon fillet, cut into 1-inch cubes

·         1 cup of frozen clams

·         1/4 cup chopped fresh flat-leaf parsley

·         1/2 teaspoon dried dill

·         1/4 teaspoon fine sea salt

·         Ground black pepper, to taste

·         1 tablespoon minced fresh chives for garnish

Method: 

Brown bacon in a deep, heavy-bottomed sauce pot over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and set aside. Cook onion, carrots and celery in the bacon fat in the same pot until onion is translucent. Cook about 5 minutes, stirring occasionally; do not brown. Add broth and bacon and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.

Add milk, half-and-half, salmon, clams, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Transfer to serving bowls and garnish with crispy bacon pieces and chives.

Recipe found at the Whole Foods blog.