Name: Salmon-and-Corn Chowder with Lima Beans Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ¼ lb sliced Bacon; 1 onion; 1¼ lbs (about 3 pieces) boiling potatoes; 3 cups canned, or homemade stock low-sodium chicken broth; 1¾ tsp salt; 2 cups fresh or frozen, (cut from about 4 ears) corn kernels; 1 lb skinless salmon fillets; 1 cup frozen baby lima beans; 1 tsp fresh ground black pepper; ¾ cup half and half; 2 tbsp chopped chives or scallion tops

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.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

¼lbbacon,sliced
1onion
1¼lbsboiling potatoes,(about 3 pieces)
3cupslow-sodium chicken broth,canned, or homemade stock
1¾tspsalt
2cupscorn kernels,fresh or frozen, (cut from about 4 ears)
1lbsalmon fillets,skinless
1cupbaby lima beans,frozen
1tspfresh ground black pepper
¾cuphalf and half
2tbspchives or scallion tops,chopped

Instructions

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.