How To Make Salmon-and-Corn Chowder with Lima Beans
This salmon and corn chowder is a warm comforting dish loaded with the savory flavor of bacon and potatoes cooked in a creamy broth.
In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
Pour off all but 1 tablespoon of fat from the pot.
Add the onion and cook over moderately low heat for about 5 minutes, stirring occasionally until translucent.
Add the potatoes, broth, bacon, and ½ teaspoon of the salt to the pot and simmer for 10 minutes, covered.
Put the corn kernels in a food processor and pulse 6 to 8 times to chop.
Add the corn to the pot and cook covered for about 5 minutes longer until the potatoes and corn are just done.
Add the salmon, lima beans, the remaining 1¼ teaspoons salt, and the pepper.
Bring back to just a simmer. The fish should be just cooked through.
Stir in the half-and-half and serve the chowder topped with the chives.
- Calories: 673.19kcal
- Fat: 34.08g
- Saturated Fat: 10.99g
- Trans Fat: 0.04g
- Monounsaturated Fat: 11.44g
- Polyunsaturated Fat: 7.11g
- Carbohydrates: 53.65g
- Fiber: 6.36g
- Sugar: 7.58g
- Protein: 38.43g
- Cholesterol: 97.87mg
- Sodium: 1358.79mg
- Calcium: 104.01mg
- Potassium: 1593.84mg
- Iron: 2.86mg
- Vitamin A: 63.09µg
- Vitamin C: 38.51mg
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