Creamy Salmon Chowder

Creamy Salmon Chowder

Prep: 25 minutes
Cook: 32 minutes • Makes: 8 (1-1/2 cups) servings

8 slices Weis Quality 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 Weis Quality All-Purpose Flour
2 large red potatoes (about 1 pound), unpeeled and each cut into 1/2-inch chunks (about 3 cups)
2 cups Weis Quality Less Sodium Chicken Broth
1/2 teaspoon Weis Quality Iodized Salt
1/4 teaspoon ground white or black pepper
1-1/2 pounds fresh salmon fillet or thawed Weis by Nature Wild Caught Alaskan Sockeye Salmon Fillets, skin removed and cut into 1-inch pieces
1-1/4 cups frozen Weis Quality Super Sweet Corn
2 cups Weis Quality 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 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 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 minutes or until potatoes are almost tender. Add salmon and corn; cook 6 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:
304 Calories, 13g Fat (6g Saturated), 66mg Cholesterol, 442mg Sodium,
26g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 21g Protein