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Corn and Salmon Chowder with Bacon
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Corn and Salmon Chowder with Bacon

Corn and Salmon Chowder with Bacon
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
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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.