Cook bacon over medium heat in a 4-quart heavy saucepan for 5 to 6 minutes until crisp. Use a slotted spoon to transfer bacon to paper towels to drain; reserve drippings in saucepan.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Pair this tasty salmon and corn chowder with our Easy Cheddar-Bacon Drop Biscuits recipe.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 slice(s) Hy-Vee sweet smoked bacon, chopped | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| ¾ c. small leek, thinly sliced, white and light green parts only | ||
| ½ c. celery, thinly sliced | ||
| 2 clove(s) garlic , minced | ||
| 3 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 1 ½ lbs. Hy-Vee Fish Market farm-raised Atlantic skinless salmon fillet, 3/4 to 1 inch thick, cut into 3 pieces | ||
| 1 lbs. red new potatoes, cut into 1/2 inch cubes | ||
| ¼ tsp. fine sea salt | ||
| ¼ tsp. black pepper, coarse-ground, plus additional for garnish | ||
| 2 ½ c. Hy-Vee Select frozen super sweet cut corn, thawed, divided | ||
| 1 ½ c. Hy-Vee half-and-half, divided | ||
| 1 tbsp. Hy-Vee corn starch | ||
| 1 tsp. smoked paprika | ||
| Green onions, sliced, for garnish | ||
| 1 recipe Easy Cheddar-Bacon Drop Biscuits, (4 biscuits), for serving |
Things To Grab
- 4 quart heavy saucepan
- Slotted spoon
- Paper towels
- Mixing bowl
- Blender
- Ladle
- 4 serving bowls
Directions
Melt butter in saucepan. Add leek, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Transfer to bowl.
Add broth to same saucepan; bring to simmer. Add salmon; cover and simmer for 6 to 8 minutes or until salmon flakes easily with a fork (145 degrees). Transfer salmon to a cutting board; reserve broth in saucepan.
Add potatoes, salt, and 1/4 tsp. pepper to broth. Simmer, covered, for 6 to 8 minutes or just until potatoes are tender.
Place 1 cup corn, 1/2 cup half-and-half, corn starch, and smoked paprika in a blender. Cover and blend until smooth.
Stir corn mixture into soup. Stir in remaining 1-1/2 cups corn, remaining 1 cup half-and-half, and leek mixture. Cook for 2 minutes or until slightly thickened. Flake salmon; add to soup; heat just until warm.
Ladle chowder into bowls. Garnish with bacon, green onions, and additional pepper, if desired. Serve with biscuits.
Nutrition facts
Servings
650 Calories per serving
1-2/3 cups
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 155mg
- Sodium: 900mg
- Total Carbohydrates: 28g
- Protein: 44g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 100%
0%
Potassium 30%