Prep 10 mins
Cook 30 mins
Recipes using calcium-rich canned salmon from Good Food Magazine March 1988
- 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
- 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)!
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!