Discover our satisfying Corn and Salmon Chowder with Bacon. Corn and Salmon Chowder with Bacon includes garlic and potatoes for an unforgettable taste.
What You Need
Original recipe yields 6 servings
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
30 RITZ Crackers
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Let's 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.
Atlantic salmon is in season from summer through early winter. When available, purchase it to prepare this flavorful chowder.
Round out the meal with a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups chowder and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.