Salmon and Corn Chowder

Recipes using calcium-rich canned salmon from Good Food Magazine March 1988

• Ready In: 40 mins
• 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 1/2ounce) 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

1. Fry bacon in large heavy saucepan until crisp.
2. Drain on paper towels.
3. Add onon to bacon fat and cook, stirring occasionally, over low heat about 5 minutes.
4. Stir in garlic and cook 2 minutes.
5. Add flour and stir until blended.
6. Gradually stir in milk and increase heat to medium.
7. Cook, stirring frequently, until slightly thickened, about 5 minutes.
8. Add potatoes and simmer covered until tender, about 15 minutes.
9. Stir in salmon and corn and heat through.
10. Stir in bell pepper and heat 2 minutes.
11. Season with salt and pepper.
12. Crumble bacon and sprinle over chowder.
13. Serve hot (and with some nice ale, if you have it)!