Creamy Salmon Chowder

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Creamy Salmon Chowder

Prep: 25 minutes
Cook: 32 minutes • Serves: 8

8 slices smoked bacon, cut crosswise into 1/4-inch pieces
2 medium celery ribs, chopped (about 2/3 cup)
1 large onion, chopped (about 1-1/2 cups)
3 tablespoons all-purpose flour
2 large red potatoes (about 1 pound), unpeeled and each cut into 1/2-inch chunks (about 3 cups)
2 cups less-sodium chicken broth
1 teaspoon salt
1/4teaspoon ground white pepper
1-1/2pounds fresh salmon fillet, skin removed, cut into 1-inch pieces
1-1/4cups frozen whole kernel corn
2 cups half and half
1 tablespoon finely chopped fresh dill
1 tablespoon thinly sliced green onion

1.In 5- to 6-quart saucepot, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate. To same saucepot with bacon drippings, add celery and onion; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in flour; cook 2 minutes. Add potatoes, broth, salt and pepper; heat to simmering over medium-high heat, stirring occasionally.

2.Reduce heat to medium; cook 8 to 10 minutes or until potatoes are almost tender. Add salmon and corn; cook 6 to 8 minutes or until salmon turns opaque throughout. Stir in half and half, dill, green onion and bacon. Makes about 12 cups.

Approximate nutritional values per serving:
352 Calories, 15g Fat (7g Saturated), 70mg Cholesterol,
662mg Sodium, 26g Carbohydrates, 3g Fiber, 27g Protein