A quick-fix, pantry-staple meal in minutes. It’s warm and comforting with just a hint of the warm days ahead. The dill is a perfect compliment to the traditional chowder elements.
Spring is just around the corner, so they say, but the wind is howling today and the temperatures still feel frigid. I’m breaking out my most favorite winter comfort foods this week in preparation for a busy, busy week. I love to have this recipe on hand as it uses the canned Alaska salmon I always keep in my pantry.
4 slices turkey bacon
2 tablespoons butter
1 small onion, minced
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons all-purpose flour
1 cup peeled and finely diced potato
1 cup thinly sliced carrots
3 cups chicken broth
1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups non-fat or 2 percent milk
1 cup frozen or canned (drained) corn kernels
One 14-ounce can salmon
1 cup shredded Cheddar cheese (optional)
Spray cooking oil into dutch oven and cook turkey bacon until crispy. Remove from the pot, crumble and set aside.
Melt butter in a dutch oven over medium heat; add onions, celery, and carrots; saute until soft, about 5 minutes. Add flour, stir until mixture is smooth. Cook, stirring constantly for 1 minute. Gradually whisk in chicken broth. Add garlic, potatoes, dillweed, salt and pepper. Cook over medium heat until broth is thick and bubbly and potatoes are fork tender, about twenty minutes. Stir frequently.
Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a sprinkling of grated cheese on top and crumbled bacon.