Discover our satisfying Corn and Salmon Chowder with Bacon. Corn and Salmon Chowder with Bacon includes garlic and potatoes for an unforgettable taste.
10 Min(s) Prep | 50 Min (s) Cook
6 servings, 1-1/3 cups chowder and 5 crackers each
10Min(s) Prep 50Min (s) Cook 6 servings, 1-1/3 cups chowder and 5 crackers each
Ingredients
oil
onion, chopped
celery, finely chopped
garlic, minced
flour
milk
new potatoes (about 6), cut into 1/2-inch cubes
(11 oz.) corn with red and green bell peppers, undrained
sprigs fresh thyme
VELVEETA, cut into 1/2-inch cubes
GREY POUPON Dijon Mustard
salmon, skin removed, cut into 1-inch pieces
chopped OSCAR MAYER Bacon, cooked
round buttery crackers
Select All
Add to cart
Directions
1
Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
2
Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
3
Top chowder with bacon. Serve with crackers.
kitchen Tips
Food Facts:
Atlantic salmon is in season from summer through early winter. When available, purchase it to prepare this flavorful chowder.
Serving Suggestion:
Round out the meal with a mixed green salad tossed with your favorite KRAFT Dressing.