Salmon Corn Chowder

Salmon Corn Chowder

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  • 2 can(s)
    potato soup
  • 2 can(s)
    cream-style corn
  • 1/2 c
    half and half
  • 1/2 c
    2% milk
  • 6 slice
    bacon, lean
  • 1/2
    medium green bell pepper, finely diced
  • 1/2
    medium red bell pepper, finely diced
  • 1
    medium yellow onion, finely diced
  • 2
    stalks young celery, diced
  • 1/2 tsp
    old bay seasoning
  • 5/8 tsp
    dill seed
  • 1/2 tsp
  • 5/8 tsp
    lemon pepper
  • 1/4 tsp
    paprika, sweet mild
  • 1 can(s)
    salmon, drained, boned, skin removed or grilled leftover salmon

How to Make Salmon Corn Chowder


  1. In saute pan cook bacon, until crisp.
  2. Remove from drippings, drain on paper towels.
  3. Reserve 2 tablespoons of drippings, and saute onion, pepper, celery, on medium low heat, do not brown.
  4. Add all seasonings and mix through to coat vegetables.
  5. Transfer this mixture to a 4 quart sauce pan.
  6. Add creamed corn, potato soup, half and half and milk.
  7. Mix in boned, skinned, drained canned or grilled salmon.
  8. Cook 30-40 minutes on medium heat.
  9. Serve with warm bread.

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About Salmon Corn Chowder

Course/Dish: Chowders Fish Soups
Other Tag: Quick & Easy

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