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Soups/stews

Salmon & Corn Chowder with Bacon

Salmon & Corn Chowder with Bacon recipe
photo by:kraft
mmmm :)
posted by
linochka64
on 12/7/2010
time
prep:
10 min
total:
50 min
servings
total:
6 servings, 1-1/3 cups chowder and 5 crackers each
Magazine Acquisition

What You Need

2
tsp.  oil
1
 onion, chopped
2
stalks  celery, finely chopped
2
cloves  garlic, minced
2
Tbsp.  flour
3
cups  milk
3/4
lb.  new potatoes (about 6), cut into 1/2-inch cubes
1
can   (11 oz.) corn with red and green bell peppers, undrained
3
  sprigs fresh thyme
6
oz.  VELVEETA®, cut into 1/2-inch cubes
2
Tbsp.  GREY POUPON Dijon Mustard
1-1/2
lb.  salmon, skin removed, cut into 1-inch pieces
6
slices  chopped OSCAR MAYER Bacon, cooked
 RITZ Crackers

Make It

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.

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.

TOP chowder with bacon. Serve with crackers.

Kraft Kitchens Tips

Serving Suggestion
Round out the meal with a mixed green salad tossed with your favorite KRAFT Dressing.
Food Facts
Atlantic salmon is in season from summer through early winter. When available, purchase it to prepare this flavorful chowder.
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